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Cake Instructions:
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Grease and flour a 10-inch bundt pan or 3, 6-inch bundt pans.
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In a large mixing bowl, stir together cake mix, pudding mix and sugar.
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In a separate bowl, combine sour cream, eggs, oil, Kahlua and coffee - beat on low for 1 minute.
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Pour liquid ingredients into dry ingredients - beat on high 4 minutes.
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Fold in chocolate chips.
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Pour batter into prepared pan.
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Bake at 325ยบ for 1 hour (40 minutes if you're making 3, 6-inch bundt cakes) or until cake springs back when lightly touched.
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Cool in pan for 30 minutes.
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Glaze Instructions:
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After cake has cooled in pan for 20 minutes, prepare glaze.
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Melt butter in a small saucepan.
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Add water and sugar.
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Boil 2 minutes, stirring constantly.
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Slowly add Kahlua and continue to boil for 1 more minute.
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Using a fork, prick holes in the bottom of the cake while it's still cooling in the pan.
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Pour glaze on the cake while it's still in the pan.
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Let glaze soak in for 5 minutes.
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Invert cake onto your serving plate or cake stand and prepare frosting.
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Frosting Instructions:
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Melt chocolate squares in the microwave on high power for 1 minute.
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Add butter, stir and microwave on high for 20 seconds or until melted.
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Add whipping cream and stir until combined.
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Add powdered sugar and vanilla, stir until smooth.
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Put frosting in a zip-top bag, cut a very small hole in the corner and drizzle on the cake.