Chocolate Kahlua® Cake
Pour over pecan pie filling and place springform pan on a baking sheet.
Recipe Summary Chocolate Kahlua® Cake
There isn't much to say except fa-bu-lous!Ingredients | Pecan Pie Cake Filling
cooking spray 1 (16.5 ounce) package devil's food cake mix 1 (8 ounce) container sour cream 4 eggs ½ cup coffee-flavored liqueur (such as Kahlua®) ½ cup vegetable oil 1 (3.9 ounce) package instant chocolate pudding mix 2 tablespoons grated orange zest 1 teaspoon ground cinnamon 1 (12 ounce) package mini chocolate chips 1 tablespoon confectioners' sugar, or to taste Directions
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. Info | Pecan Pie Cake Filling prep:
15 mins
cook:
50 mins
additional:
40 mins
total:
1 hr 45 mins
Servings:
12
Yield:
1 Bundt(R) cake
TAG : Chocolate Kahlua® Cake Dessert Recipes, Specialty Dessert Recipes, Liqueur Dessert Recipes, Coffee Liqueur,
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