Prep 15 mins
Cook 1 hr
A friend of mine went to Las Vegas and came back talking about a Kahlua cake smothered in chocolate sauce that she enjoyed while there on vacation. It sounded so good that I just HAD to come up with one of my own. This is the results of my efforts. It was pretty good still warm, but I like it better after chilling all night. Almost like a pudding/cake consistancy. Very dense, rich and chocolatly. The glaze chilled to a soft shell that I enjoy very much. The leftover glaze can be re-heated to pour warm over the servings on the plate which contrasts very nicely with the cool cake.
- 1 (18 ounce) box chocolate cake mix
- 4 eggs
- 1 cup sour cream
- 1 cup Kahlua
- 1 (3 ounce) box instant chocolate pudding mix
- 3⁄4 cup vegetable oil
- 1 cup toffee pieces (optional)
- 1 (8 ounce) container frozen whipped topping
- 6 semi-sweet chocolate baking squares
- 4 tablespoons Kahlua
- Heat oven to 350 degrees (175 celsius).
- Spray or oil the inside of a bundt cake pan.
- Beat together the first 6 ingredients until well mixed.
- Fold in toffee pieces.
- Bake for 50 to 60 minutes or until tester comes out clean.
- Place a cake plate on top if the bundt pan and turn to remove the cake.
- Allow to cool completely.
- Poke holes in the cake with the end of a wooden spoon.
- To prepare the glaze, microwave the frozen whipped topping and the chocolate squares on high in a microwavable bowl for 1 minute; stir.
- Microwave for an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
- Stir in 4 tablespoons of the Kahlua.
- Pour over cooled cake allowing the glaze to go into the holes and down the sides and middle of the cake; sprinkle with additional toffee pieces if desired.
- If you have leftover glaze, store it in the refrigerator and just before serving the cake, microwave on high 1 to 2 minutes or until glaze is softened.
- Pour leftover glaze over servings.