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I thought I would start off with my course, dessert. This makes very yummy chocolate cake, with a nice taste of Kahlua. The first time I made this, I tried to invert it out of the pan a little too early. I would suggest letting it cool on a wire rack for at least 15 minutes before trying to invert onto your serving plate. Dusting the cake with powdered sugar is optional, but it makes for an excellant presentation. I still want to try drizzling it with some chocolate ganache, for an even more sinful dessert.
1 box Moist Deluxe Devil's Food Cake
1 small box instant chocolate pudding
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup Kahlua
1/2cup chocolate chips — optional
powdered sugar
butter or oil for greasing pan
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients well in a large bowl.
Pour into a greased, 12-cup Bundt pan and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes.
Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.
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