Chocolate Kahlua Bundt Cake
1 2-layer package devils food chocolate cake mix
(without pudding in mix)
1 4-serving size package chocolate instant pudding
4 eggs
1 cup dairy sour cream
1/4 cup vegetable oil
1/4 cup Kahlua or rum
2 cups chopped walnuts or miniature chocolate
chips (or 1/2 and 1/2)
Combine cake mix, pudding mix, eggs,
sour cream, oil and Kahlua in large
mixer bowl.
Blend well; then beat at medium speed
for 4 minutes.
Stir in nuts and/or chocolate chips.
Pour into greased and floured 10-inch
tube or Bundt pan.
Bake at 350 degree F for 50 to 55 minutes
or until cake tester inserted in center
comes out clean and cake begins to pull
away from sides of pan.
Cool in pan 15 minutes.
Remove from pan and finish cooling on rack.
When cool - frost if desired - or sprinkle
with powdered sugar.
Yields 12 servings.
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