A friend made this for our group and we have been hooked on it ever since. Try it. It’s so rich, moist, and easy, you’ll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!
Original recipe makes 1 -10 inch bundt cake
1 (18.25 ounce) package chocolate cake mix
1/2 cup vegetable oil
16 ounces sour cream
1/2 cup coffee flavored liqueur
8 ounces semi-sweet chocolate chips
- Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
- Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
- Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.
Calories: 500 kcal
Carbohydrates: 49 g
Cholesterol: 87 mg
Fat: 30.8 g
Fiber: 2.4 g
Protein: 7.2 g
Sodium: 400 mg