Chocolate Kahlúa Cake - if you like chocolate and coffee, this cake is for you! The cake is super moist and the Kahlúa glaze really puts it over the top! Extremely easy to make with a box of cake mix, chocolate pudding mix, and Kahlúa. Serve the cake with some whipped cream or vanilla ice cream. SO good!
Preheat oven to 350ºF. Grease and flour a 10-inch Bundt cake pan.
With a handheld mixer, mix together cake mix, pudding mix, oil, water, sugar, eggs, and Kahlúa for 2 minutes.
Pour batter into prepared cake pan.
Bake for 1 hour or until a wooden skewer comes out clean.
Cool cake in pan for 10 minutes. Remove from pan and let cool on a wire rack.
While cake is cooling, whisk together powdered sugar and Kahlúa. Pour over cake.
Notes:
Do NOT make the cake according to the package directions. You are only using the dry cake mix.
Do NOT make the pudding. You are only using the dry pudding mix.
Is there alcohol in Kahlúa? Yes. There is alcohol in Kahlúa. Substitute an equal amount of strong coffee or espresso for a non-alcoholic cake.
I use Bakers Joy or Pam Baking Spray to grease and flour the Bundt cake pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.