Kahlua Chocolate Chip Bundt Cake Recipe 455

CHOCOLATE KAHLUA CAKE: A BOOZY BUNDT CAKE RECIPE

Steps:

• Combine dry ingredients in a large bowl.
• Add remaining wet ingredients.
• Mix for 1 minute on a slow speed.
• Mix for 4 minutes on a medium speed.
• Generously add Pam to your bundt pan.
• Pour mixture into your bundt pan.
• Bake at 350 for 50-60 minutes.
• Let cool for 10 minutes and then flip onto your cake stand.
• For the glaze, whisk together the powdered sugar and Kahlua. Pour over the top and serve.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

KAHLUA CHOCOLATE CHIP BUNDT CAKE RECIPE - (4.5/5)

Steps:

• Grease and flour bundt cake pan. Mix all ingredients together and pour into pan. Bake at 350 for 40-50 minutes. Cool 10 minutes and take out of pan. Drizzle frosting on top of cake when cool.

KAHLUA CHOCOLATE CHIP BUNDT CAKE

Steps:

• For the cake:
• Preheat the oven to 350°. Butter and flour a 14 cup bundt pan and set aside.
• Whisk together the flour, cocoa, baking soda and salt and set aside.
• Cream the butter and sugar on medium high speed for three minutes until light and fluffy, scraping the bowl down as needed. Add the eggs one at a time.
• Blend in half of the flour mixture. Add the sour cream, Kahlua, vanilla and dissolved espresso. Blend in the remaing flour mixture. Fold in the chocolate chips.
• Pour batter into the bundt pan.
• Bake at 350° for 1 hour and 5 minutes. Allow cake to cool in the pan for 15 minutes. Turn out onto a cooling rack and cool completely before glazing.
• For the glaze:
• In a small saucepan over medium low heat melt the cream. When it starts to simmer, turn the stove off and add the chocolate chips. Stir until the chips are completely melted. Stir in the Kahlua. Allow glaze to sit until it is firm enough to drizzle.
• Pour ½ of the glaze over the top of the cooled Dalmatian Cake. Spread with a small metal spatula so that the glaze drapes down the sides of the cake. Add the rest of the glaze and drape some more. The entire cake will not be covered with chocolate glaze.

CHOCOLATE KAHLUA BUNDT CAKE

Steps:

• Preheat oven to 350.
• In large mixing bowl, combine all ingredients except powdered sugar just until mixed. Spread into greased bundt pan (10 inch).
• Bake in preheated oven 40 to 50 minutes or until toothpick comes out clean.
• When cool, sprinkle with powdered sugar.

RICH CHOCOLATE KAHLUA BUNDT CAKE

Steps:

• Combine all ingredients (except chips) with mixer, beat for 2 minutes on high.
• Add chocolate chips.
• Pour into greased and floured bundt pan 10".
• Bake 45 minutes at 350 degrees to 1 hour until done.
• Dust with powdered sugar.

CHOCOLATE CHIP BUNDT® CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
• Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
• Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
• Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
• Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.