Holiday Dessert Bake-off: Marla Bailey’s Favorite Chocolate Fudge Cake with Kahlua Caramel Glaze
November 12, 2012
Marla Bailey’s Favorite Chocolate Fudge Cake with Kahlua Caramel Glaze
1 chocolate fudge cake mix
1 small box instant chocolate pudding
2 tablespoons all-purpose flour
1 teaspoon espresso powder
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16 ounces sour cream
3/4 cup canola or corn oil
4 large eggs
1/3 cup coffee-flavored liqueur
2 cups bittersweet chocolate chips
1/4 cup unsalted butter
1/4 cup water
2/3 cup sugar
Pinch of salt
1/4 cup coffee-flavored liqueur
Grease a bundt pan and dust well with cocoa powder. Preheat oven to 350 degrees.
Combine cake mix, pudding, flour and espresso powder in large bowl and blend together. Add sour cream, oil, eggs, and liqueur to bowl and mix on low with an electric mixer until well blended. Fold in chocolate chips.
Scrape into bundt pan and smooth top with spatula.
Bake 55 to 60 minutes, or until tooth pick inserted near center comes out clean.
Let stand in pan 5 to 10 minutes. Loosen sides using butter knife (in case any sticking to pan) and invert onto plate.
In small saucepan, bring butter, water, and sugar to a boil, stirring constantly until butter is melted and sugar is dissolved.
Lower heat to moderate and let boil for 7 minutes without stirring or disrupting pan. Should be gently foaming the entire time. Remove from heat, let cool slightly, then stir in salt and liqueur.
Poke holes throughout cake using skewer or fork and slowly pour 2/3 of the glaze all over cake.
Serve with ice cream or fresh whipped cream, spooning remaining glaze over top.
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