Kahlua Chocolate Cake with Pistachio Frosting

By Lsweetnell

I made this 25 years ago, lost my cookbook and have been searching for this recipe every since. Finally found a version of the recipe in an earlier Duncan Hines cookbook, so I think the one that follows the 1982 version may have the version I use. I don't remember adding chocolate chips to mine, that will be your preference. But the Kahlua and the pistachio pudding frosting make an awesome combination.

Ingredients

• 1 box German chocolate or dark chocolate cake mix (with pudding in the mix) if available
• 3 eggs
• 1/2 cup Kahlua liquor (can substitute coffee but that would be a different cake) Please remember the alcohol cooks out of the Kahlua, only the flavor remains.
• 1/4 cup vegetable oil
• 1 16oz. tub of sour cream (light or fat-free sour cream is fine)
• 1 12 oz. package semi-sweet chocolate chips
• FROSTING
• 1 (3 3/4 oz.) package pistachio-flavored instant pudding mix
• 1/2 cup milk
• 1 (8 oz.) container frozen whipped topping, thawed

Preparation

Step 1

HEAT oven to 350ºF.

Coat two 9-inch round layer pans with flour no-stick cooking spray.
NOTE: I prefer putting this into a bunt pan, presentation is beautiful.

Combine all ingredients, except the chocolate chips and beat well.
Stir in chocolate chips.
Pour into a very well-greased bunt pan.
Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.
Cool for 10 minutes or until pan can be managed with bare hands.
Slide spatula around cake in pan to loosen as best you can.
Carefully remove the cake from the pan and allow to cool the rest of the way.

For Frosting:
Combine pudding mix and milk in medium bowl. Beat at medium speed 1 minute. Fold in whipped topping. Spread on bottom layer. Top with other layer. Spread remaining frosting on sides and top of cake. Chill before serving.

Store in fridge.

Dedicated to my amazing daughter Lisa