Never Fail Kahlua Cake
This cake is so moist, it just melts in your mouth!
by Kerry Amundson
 

1 pkg. (any) choc. cake mix
1 6 oz. pkg. instant choc. pudding
1/3 C. Kahlua or strong coffee
¾ C. canola oil
4 eggs
1 pint light sour cream or yogurt (I use cherry yogurt)
6 oz. choc. chips or chopped bittersweet choc. (not unsweetened)

Combine all, except choc. chips, until mixed well. By hand, stir in the choc. chips.
Pour batter into a greased and **floured bundt pan.
Bake at 350 for 50 minutes. Let cool about 15 minutes before removing from pan.
May be topped with whipped cream, but this is so rich you really don’t need it.
 

**I use cocoa for dusting the pan

 

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