1 box Dark Chocolate Fudge or Devil's Food Cake mix (I only use Duncan Hines!)
1 cup sour cream
3/4 cup water
1/4 cup vegetable oil
1 (small-4 servings size) box Instant Chocolate Fudge Pudding mix
1 cup semi-sweet chocolate chips
Kahlua Cream Topping (see below)
Preheat oven to 350 degrees F (180 C). Mix all ingredients in large bowl and then stir in the chocolate chips by hand. Pour batter into a well greased (you may use Pam or other nonstick cooking spray) 9 or 10-inch bundt pan and bake for 50 minutes to one hour. Cool cake for 30 minutes and then remove from baking pan. Cover with aluminum foil when cool and refrigerate. Serve each cold slice with Kahlua cream, if desired.
Makes 16 (small, but very rich) servings.
Kahlua Cream Topping
1 (8 oz.) carton frozen non-dairy whipped topping, thawed
1/4 cup (or more to your taste) coffee liqueur (preferrably Kahlua liqueur)
Mix the whipped topping together well with the coffee liqueur (a day before to blend flavor) and keep in refrigerator with the cake until ready to serve.
Source: Ruth Goldman
Submitted By: Ruth Goldman
Date: February 25, 2004