Kahlua Cake

READY IN: 1hr 15mins
Recipe by Fauve

A decadently wicked-rich chocolate cake that is so easy to make... Recipe from Southern Living, 2002.

Top Review by San Marcos Sunshine

I used a Devil's Food Mix and baked the cake in a "cathedral" bundt pan to the delight of my chocoholic house guests. I couldn't find Heath bits or even a Heath bar at two local grocery chains. Who would have thought? I added two smashed Skor bars instead. Drizzled the finished cake with a little chocolate glaze and sprinkled with powdered sugar. It looked like snowy chocolate mountain peaks. Absolutely beautiful! I think the whipped cream might be overkill. The cake was so moist it can be made in advance, and it kept well for several days. It's so rich, a small slice will do. Thanks for a very good recipe, Fauve!

Ingredients Nutrition

  • 2 cups sour cream
  • 2 large eggs
  • 1 (18 1/4 ounce) package chocolate cake mix
  • 12 cup Kahlua
  • 14 cup vegetable oil
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 12 cup crushed almond brickle chips (Heath Bits 'o Brickle Almond Toffee Bits) (optional)
  • powdered sugar
  • 1 pint whipping cream
  • 14 cup powdered sugar


  1. Stir together first 5 ingredients in a large bowl; blend well.
  2. Stir in morsels and, if desired, brickle chips.
  3. Pour batter into a greased& floured 10" bundt pan.
  4. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
  6. Sprinkle with powdered sugar.
  7. Beat whipping cream at medium speed with electric mixer until foamy.
  8. Gradually add 1/4 cup powdered sugar, beating until soft peaks form.
  9. Serve with cake.

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