Kahlua Bundt Cake

Hi Everyone...it's desert time again! I got this recipe from cooks.com (resource) but for backup reasons, I'm going to post the recipe below just in case it ever disappears from that website.

Hmmm...what can I say about this Kalua Bundt Cake. First of all, it's definitely a breeze to make - to be honest, all it entailed was mixing all the recommended ingredients together, baking it in a non-stick bundt cake pan and sprinkling some confectioner's sugar on top. From my limited experience, if you're looking for a quick way to impress - go with a bundt cake recipe. By simply baking in a bundt cake mold, you've got the visually aesthetic part already taken care of, so all you really need to worry about is executing the taste component.

What's so wonderful about this cake is that it's soo very moist and it's not too overly sweet. The Kaula balances out the sweetness level of the cake portions by providing the coffee flavored backdrop (the chocolate chips bites actually provide nice little sweetness bites) while the vanilla instant pudding and sour cream help keep the cake importantly moist. I got many compliments on this cake...so I hope you like it too!

Kalua Bundt Cake Recipe

• 1 (18.25 ounces) Package of Sour Cream Devils Food Cake Mix
• 3/4 Cup of Vegetable Oil
• 1 (16 ounces) Tub of Sour Cream
  
• 1 (6 ounces) Package of Chocolate Chips
• 4 eggs
• 1/3 Cup of Kahlua
• 1 (3.4 ounces) Package of Vanilla Instant Pudding

Mix together above ingredients. Pour into greased Bundt pan. Bake at 350 degrees for 45-50 minutes.