1 box (18.5 ounce size) chocolate cake mix (with pudding)
1 cup sour cream
1/2 cup oil
4 large eggs
1/2 cup warm water
1 package (4 ounce size) instant pudding mix
1/4 cup Kahlua
1 package (12 ounce size) semisweet chocolate chips
1/2 cup butter
3/4 cup sugar
1/2 cup Kahlua
1/2 teaspoon instant coffee
Combine cake mix with remaining ingredients (except for chips) in a large bowl, stir to blend. Then beat at high speed for 3 minutes. Stir in chocolate chips.
Turn into a greased and floured 10 inch Bundt pan and bake at 350 degrees F for 45-50 minutes or until cake tester inserted in the center of cake comes out clean.
For Glaze: In a medium saucepan, over medium-low heat, stir all ingredients together until melted and smooth.
While cake is still warm, and in the pan, pour 2/3 of glaze over cake. Cool and invert onto cake plate. Pour remaining (re-warmed) glaze over the top of the cake.
508 calories, 28 grams fat, 60 grams carbohydrates, 5 grams protein per serving
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