Wednesday, November 26, 2008
Double chocolate Kahlua indulgence.
The Mom reads this blog, so I'm going to ask her to avert her eyes to this post. Mainly because I'm about to equate our family's double chocolate Kahlua cake to sex.
(WHICH IS REALLY WHY YOU SHOULD STOP READING NOW, MOTHER...)
But seriously, this shit is gooooood. Like, if-I-smoked-I'd-need-a-cigarette-after-eating good. I swear, it's right up there with decent (not great, but decent) sex.
Why? Because it's chocolate. With more chocolate. With Kahlua. With soft fluffy goodness. And you can't go wrong with that combination.
Trust me when I say you MUST add this Noodles family treat to your recipe stash. You won't be sorry.
So in keeping with my tradition of PG-13 rated recipe names, I give you, faithful readers, a copy of ...
The Double O Chocolate Kahlua Cake
1 box chocolate cake mix (I usually go for devil's food)
3/4 cup vegetable oil
1 cup sour cream (yes, sour cream. Get over it. I never said it was healthy.)
1 cup Kahlua (I use a 1.5 cups and find myself loopy when licking the bowl.)
6-ish oz. semi sweet chocolate chips
Preheat oven to 350 F. Combine all ingredients, except chocolate chips, and beat with an electric mixer in a large bowl for about 5 minutes. Grease and lightly flour a bundt pan (both steps are KEY, otherwise you get a totally deformed-yet-tasty-cake). Pour batter slowly into pan and then sprinkle chips into the batter. They'll sink into the mix during baking. Cook for 50 minutes, or until an inserted toothpick, fork, super-sharp pointy thing can emerge without cake residue.
To remove cake from pan, I put a plate over the bottom, and then flip while saying a prayer that it just slides out. (Given the sex reference earlier, there are a million dirty thoughts going through my mind right now. But $10 says The Mom is still reading. So I will spare her.) You can serve as is, make a chocolatey ganache to drizzle over it, sprinkle it with powdered sugar, or whatever you want.