Drizzle liquor on the grownups' cake and chocolate syrup on the kids'. This elegant cake is lovely for parties and easy to transport.
INGREDIENTS | SERVES 8
- 1 18.25-ounce box devil's food cake mix
- 1 3.9-ounce package instant chocolate pudding
- 1 pint sour cream
- ⅔ cup vegetable oil
- 4 eggs
- 2 cups semisweet chocolate chips
- 1 15-ounce tub nondairy whipped topping
Preheat to 350°F. Butter a 12-cup bundt pan. Set aside.
Thoroughly mix all ingredients except chocolate chips and whipped topping in a large bowl. Fold in chocolate chips.
Pour mixture into the pan. Bake for 1 hour.
Cover and let cool in pan overnight. The next morning, flip pan over, cover again, and let set one more day.
When ready to serve, garnish with whipped topping and drizzle with Kahlua.