Karen's StoryIf 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.
dark chocolate cake mix
vanilla instant pudding (small)
semi sweet chocolate chips
good baking spray with flour
large mixing bowl
12 cup bundt pan
1Preheat oven to 350
2Spray 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.
3Dump all ingredients, except chocolate chips, into a large bowl and whisk together until combined. Batter will be lumpy.
4Add chocolate chips and stir until mixed in. Pour mixture evenly into prepared bundt pan
5Bake 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.
6When 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.
7Serve cake warm with vanilla ice cream or allow to cool completely.
8This 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.
Janet Inman JanCanCook - May 24, 2010
This sounds wonderful.......
I can hardly wait to try it!
PS I'm like you....always tweaking/changing to use one wonderful recipe to branch off into other tastes.
Thnx for all the ideas!!!
Joan Behnke seacomer - May 29, 2010
Thank you I just made the cake and it is soooooooooo good. Thank you again, Going to make one on Monday to take to a cook out, I know I will make a big hit.
Karen Vandevander KarenV - May 30, 2010
Hi Joan! You're very welcome. I'm so glad you liked it. I'm sure you'll be a hit at your party. It's always gone over very well for my office parties and catering. If you can find nestle's mint chips...try it with those instead of the semi sweet...OH SO GOOD! ENJOY, and happy Memorial Day!
Vicki Hawkins rvhawkins - Jul 26, 2010
Thank you so much, Karen! I've saved the recipe and will try it next. I'm always on the lookout for good recipes made with cake mixes. Thank you for responding so quickly to my request for the recipe. Have a great day!!
Karen Vandevander KarenV - Jul 26, 2010
Hi Vicki! You're so very welcome. This recipe can be modified in so many different ways. I've made strawberry cakes, lemon cakes and rum cakes by making substitutions. When I made my rum cakes, I lined the bottom of the bundt pan with cherries and pineapple. It came out very nice and tasted great. It sold out in my restaurant within a few hours. Hope you like this recipe. Enjoy! - Karen