This is one of those recipes that uses a cake mix - I’m guessing it could easily be made, with adjustments, with a from-scratch chocolate cake recipe.
Oven: 350 degrees
Well-oiled bundt pan OR loaf pans OR muffin tins
1 package Devil’s Food Cake Mix with Pudding in the Mix
1 16-ounce carton sour cream
¼ c vegetable oil
½ c Kahlua
1 12-ounce package semi-sweet chocolate chips
Mix all ingredients until well combined. Pour into well-oiled pans. Bake for 30 to 50 minutes, depending on size of pan(s). (Insert toothpick to check doneness – cake will be moist.)
Remove pans from oven, let cool for 10 to 20 minutes then remove cake(s) to cooling racks to completely cool. Wrap tightly in plastic wrap and place in fridge for 12 hours.
Notes: If you REALLY want to go overboard, poke holes in top of cake while still warm and drizzle with more Kahlua. Or melt more chocolate chips with a bit of Kahlua and “frost” or glaze cake when cool.
Additional notes: A high school friend shared this recipe with me, back before we were driving. Yes, our parents allowed us to make this cake - apparently it never occurred to them at that teenage girls might want to “taste” (more like “take multiple swigs from the bottle”) the Kahlua. This still amuses me.