Ingredients: |
Ingredients: Non-stick cooking spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain butter-recipe fudge cake mix
1 package (3.9 ounces) chocolate instant pudding mix
1 cup sour cream
8 tablespoons (1 stick) butter, melted
1/2 cup vegetable oil
4 large eggs
7 tablespoons Kahlúa or other coffee liqueur
1 teaspoon pure vanilla extract
1 tablespoon confectioners' sugar, sifted for garnish
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Directions: |
Directions:Preheat oven to 350 degrees. Lightly mist a 12-cup Bundt pan with non-stick cooking spray, then dust with flour. Place the following in a large mixing bowl: Cake mix, Pudding mix, sour cream, melted butter, oil, eggs, 4 tablespoons of, Kahlúa, 1 teaspoon of vanilla. Blend with an electric mixer on low for 1 minute. Increase the mixer speed to medium and beat for 2 more minutes until batter is thick. Pour the batter into Bundt pan and smooth it out with a rubber spatula. Bake for about 55 to 60 minutes. You will know it is ready when it springs back when lightly pressed with your finger and it is just starting to pull away from the sides of the pan. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack. With a skewer, poke holes in the top of the cake. Spoon the remaining 3 tablespoons of Kahlúa over the cake, letting it seep down into the holes. Let the cake cool completely, 20 minutes more. Finally, place the cake on a serving dish and dust with confectioners' sugar. |
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