Chocolate Kahlua Bundt Cake

My stadium bundt cake pan had been neglected since the Superbowl last year, and since this was ASU's "bowl" game this year, I felt that it needed to make an appearance.  I haven't been a huge fan of any of the past bundt cakes that I have made, they have all seemed pretty boring to me; good, but boring.  So I went in search of something new to try and when I came across this cake I figured chocolate and liquor...how can it be bad?  The answer is it can't!  This cake was moist, full of chocolate with the subtle hints of Kahlua. We ate it with hot chocolate that also had a touch of Kahlua, another yummy winter treat! I dusted it with powdered sugar, so it makes it a bit difficult to tell in the picture, but it is indeed in the shape of a football stadium!  I took the leftovers to my office and it was gone before lunch....so I would indeed call this a crowd pleaser and a bundt cake that I will likely make again! 

I served it on a football field platter and used goal post toothpicks that my sister gave me for a more authentic look!

Chocolate Kahlua Bundt Cake

1 (18 1/4 oz.) pkg. Devil's Food cake mix
16 oz. sour cream
1 c. semi-sweet chocolate chips
4 eggs
1/3 c. Kahlua
1 (3 oz.) pkg. instant vanilla pudding mix
Powdered sugar, for garnish

Preheat oven to 350 degrees.

In a large mixing bowl, combine all the ingredients except for the powdered sugar just until mixed.  Spread into a greased bundt pan.  (Hint: tap the pan lightly on the counter to get out all the air bubbles and distribute the batter evenly.)

Bake for 40 - 50 minutes or until toothpick comes out clean.  Let cool for about 20 - 30 minutes and then carefully remove from bundt pan.  Let the cake continue to cool, then dust with powdered sugar before serving.