This recipe was passed along by Natalie Jones. Natalie, a fellow Clemson Tiger, made this cake and brought it into work at the Clemson ticket office a few years back. As soon as I tasted her creation I knew she could be considered a friend of mine from that moment on. Thanks Natalie for the awesome recipe!
- 1 box German Chocolate cake
- 1 small box chocolate pudding
- 1 bag of chocolate chips (smaller bag)
- 4 eggs
- 3/4 cup oil
- 3/4 cup Kahlua
- 2 cups sour cream (I use reduced fat)
- powder sugar to sift over top
Preheat oven to 350°
Mix all ingredients together with a whisk. Grease bundt pan with baking spray and pour mixture in. (Optional: pour extra 1 shot of Kahlua over batter in bundt pan to create extra flavor). Bake for 1 hour. After baking place cake tray or plate on top and flip bundt pan to release cake. Let cake cool completely before sifting powdered sugar on top (if it is still warm the flour will turn brown).