Gracious sakes. This Kahlúa Double Chocolate Bundt Cake is heavenly!

This recipe is sponsored by Kahlúa. All opinions expressed are my own.

How in the world something can be so good, I DON’T KNOW.

I just had my cake and my booze too! I can’t think of ANY better treat than a moist, chocolaty, nutty cake drenched in a Kahlúa glaze.

I’m getting all excited again just thinking about it. The combination of chocolate, cake and Kahlúa just does that to me.

And what goes better with cake than coffee? Ummmm hello? Next time I’m just gonna get my sweet tooth on and drink this Kahlúa Pumpkin Spice Coffee along with it.

If you want to give someone a treat they’ll never forget, bake this cake and blow their mind. You’re welcome.

Kahlúa Double Chocolate Bundt Cake

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings 1x

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Ingredients

For the cake:

2/3 cup chopped pecans
1 box (16.5 ounces) devil’s food cake mix
1 box (3.9 ounces) instant chocolate fudge pudding mix
1/2 cup Kahlúa Liqueur
1/2 cup water
1/4 cup vegetable oil
1/4 cup sour cream
4 large eggs

For the glaze:

1/2 cup (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Kahlúa Liqueur

Instructions

For the cake:

Preheat oven to 325 degrees F. Grease and flour bundt pan. Sprinkle pecans in bottom of pan.
Using a mixer at medium speed, mix cake mix, pudding, Kahlúa, water, oil and sour cream until blended. Add eggs, one at a time and continue to mix until combined.
Pour batter over nuts and bake for 50 minutes, or until a skewer inserted is removed clean.
Cool cake for 1 hour. Invert onto serving plate and drizzle with glaze.

For the glaze:

Melt butter in saucepan over medium heat. Stir in water and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and stir in Kahlúa Liqueur.