Served at the 2015 Chocolate Wine Trail, OakGlenn Winery

1 pkg. Devil’s Food cake mix

1 cup sour cream

4 eggs

1 pkg. instant chocolate pudding mix

1 tsp vanilla

1 cup vegetable oil

1/2 cup strong coffee

Preheat oven to 350°.

In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, vanilla, eggs and coffee. Pour batter into a well-greased 12 cup Bundt pan.

Bake 50 minutes or until top springs to touch or a wooden toothpick inserted in cake comes out clean. Cool cake thoroughly in the pan before inverting on a plate. Drizzle chocolate icing over cooled cake and serve with whipped cream and Mocha Kahlua poured over the cream. Serves 12.

Chocolate Icing

1 stick butter

1/3 cup evaporated milk

1 cup sugar

1 1/2 cups chocolate chips

Heat butter, sugar, and milk. Boil for 2 minutes, stirring constantly. Remove from heat and rapidly stir in chocolate chips. Pour over cake immediately.

Serve with River View Red.

Chocolate Kahlua Cake Recipe

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