Years ago, we created a cookbook at work to raise money for a charity. My co-worker, Stacey Werner-Brink shared her grandmother’s recipe. Katherine Werner (1908-2007) had experienced the first Ford motor car, the loss of the Titanic, two world wars and the first man to walk on the moon. My cake is in the oven now and it smells like heaven. Stacey bakes here as gifts, but I might just eat mine all by myself.
Kahlua Chocolate Cake by Katherine Werner
- 1 box Duncan Heinz Swiss chocolate cake mix
- 1 large box vanilla pudding mix
- 4 eggs beaten
- 1 16oz container sour cream
- 3/4 cup oil
- 1/3 cup Kahlua
- 6oz chocolate chips
Mix ingredients (not chips) until blended, then fold in the chocolate chips. Bake in 2 greased bread pans and bake at 350 degrees until a toothpick comes out clean- 50-60 minutes. Must sit 24 hours before eating (I don’t think I can wait).
Tip: slice and freeze, then you can heat up and serve with a scoop of ice cream. Perfect for holiday gifts.