Submitted by Christi Beaverson, Tulsa, Okla.
• 1 package of Devil’s Food cake mix (18-25 ounces)
• 4 eggs
• 1 C sour cream
• 1 C Kahlua
• 3/4 C oil
• 1 1/2 C chocolate chips
Preheat oven to 350 degrees. Grease a 12 cup Bundt pan and dust it with unsweetened cocoa powder. Combine all ingredients except chocolate chips in the bowl of a standing electric mixer. Beat on medium speed with the paddle attachment for 3-5 minutes. Mix in chocolate chips. Pour into the prepared Bundt pan. Bake for 55-60 minutes until a skewer inserted into the middle comes out with just a few clinging crumbs. Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack to cool. Move to a serving tray before dusting or adding ganache. Dust with powdered sugar or glaze with chocolate ganache.
CHOCOLATE KAHLUA GANACHE
• 4 oz dark chocolate, chopped
• 1/3 C heavy whipping cream
• 1 Tbsp Kahlua
Place the chocolate in a 2 C measuring glass with a pour spout. Bring the cream to a boil in a small saucepan over medium heat. Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula. Once the chocolate becomes smooth and glossy, add Kahlua and mix until smooth. Stir the ganache well before slowly drizzling the glaze over the cake. Allow the glaze to set for a few minutes before serving.
