If you're a chocoholic like I am, you'll love this cake! It was a great seller in my restaurant. It's easy to make and always goes over well with people who eat it. It can also be modified in so many ways to make many different great cakes.
Just a side note on this cake...some people get concerned because it has alcohol in it; however, when you bake it, the alcohol cooks off and you are left with just the flavor of the kahlua, which is fantastic with the chocolate.
Spray bottom of 12 cup Bundt Pan with flour baking spray (it is important to spray the bottom of the pan to prevent the chips from potentially sticking and tearing the top off your cake) If you don't have a flour baking spray, lightly oil and flour the pan. Be sure to discard excess flour.
Dump all ingredients, except chocolate chips, into a large bowl and whisk together until combined. Batter will be lumpy.
Add chocolate chips and stir until mixed in. Pour mixture evenly into prepared bundt pan
Bake at 350 for 1 hour. I usually check the cake at 45 minutes but have found 55-60 minutes is perfect regardless of the oven I've used.
When finished baking, allow cake to cool in the pan for a few minutes then turn it out onto a platter to finish cooling. IMPORTANT--Don't let the cake sit too long in the pan as the chips start to solidify and cause the top to stick and tear off when inverted.
Serve cake warm with vanilla ice cream or allow to cool completely.
This recipe is very versatile and the kahlua and chips can be substituted for whatever you'd like. I've changed the cake mix to yellow and made rum cake as well as used strawberry schnapps to make a strawberry cake.
Substituting the semi sweet chips for mint chips makes for a really nice change.
I've also substituted the cake mix with a German Chocolate mix and used milk chocolate chips. Followed the recipe, but used 2 round layer pans instead of a bundt pan. Baked for 30 mins per the box and iced with the coconut pecan icing...OH SOOOO GOOD! People love this German Chocolate cake.