Chocolate Kahlua Cake

1 pkg. Devil’s Food cake mix,
3/4 c. oil,
4 eggs,
8 oz. sour cream and
1 c. Kahlua (or any coffee liquer that is handy).

Blend it until it is all prettty smooth and then turn your mixer to High for @ 5 minutes. Stir in 6 oz Semi-sweet Chocolate Chips. Pour into a greased and floured tube pan. Bake at 350°F for 1 hour.

Let it cool entirely before removing from pan. If it is still at all warm, you will leave a layer of chips and cake on the bottom of the pan. I usually bake it the night before I take it out of the pan to frost it.

Melt the other 6 oz of Chocolate Chips from the package with @ 1/4 c. milk, 2 Tbsp butter and a splash of Kahlua. Drizzle over the cake. Some of those proportions are affected by humidity and you may find a little less milk or a little more works better.

My great-aunt Asaleah found the cake recipe in The Tennessean newspaper.  My sister, Amanda, added the frosting.  This cake makes our family very popular at covered dish dinners.


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