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Kahlua Chocolate Pudding

4/5 - (1 vote)

Prepare Schedule

Fifteen minutes

Cooking time:

Fifty minutes ,

Extra time:

Forty minutes ,

Total time:

One hour forty-five minutes ,



Cake yield:

98 97 97 9 Go to Nutrition Facts


Wheat Flour Stabilizer

1 (16.5 oz) pack of devil’s food

1 box (8 oz) sour cream

4 large eggs

cup coffee-flavored wine (such as Kahlua®)

cup vegetable oil

1 pkg (3.9 ounces) blend instant pudding

2 tablespoons grated orange peel

1 teaspoon cinnamon powder

1 (12 oz) chocolate chip mini pack

1 tablespoon powdered sugar, or style


Make Heat the kitchen appliance to 350 degrees F (175 degrees C). Lubricate the slotted tube mold (Bundt type) with a powdered state change sprayer.

Mix the pastry mix, bitter cream, eggs, coffee liquor, oil, pudding mix, orange zest and cinnamon in a large {very} bowl; Beat with an electric mixer on medium speed until very smooth, about four minutes.Add chocolate chips. Pour the dough into the ready tube mold.

Bake in preheated kitchen appliance until a strip inserted in the center comes out clean, 50 to 60 minutes.

Remove from oven and bake in pan for ten minutes. Turn the cake over onto a plate and remove from the pan; let cool completely, about thirty minutes.

Sprinkle with icing sugar to serve.
Nutrition facts (per serving)
,528 Calories
29g Fat
60g Carbohydrates , 7g Supermolecules

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