Tom Burrows
Version 1.1
1 pkg. devil's food cake mix 1 small pkg. Jello® instant chocolate pudding mix 1/2 cup Kahlua 1/2 cup oil 1/2 cup water 4 eggs 6 oz. semi-sweet chocolate chips
Sift packaged cake and pudding mixes together. Add Kahlua, water and oil. Beat until consistent. Add eggs one at a time, beating until consistent. Fold in chocolate chips. Bake in a greased bundt pan 45 minutes at 350°F.
4 oz. butter 1/3 cup Kahlua 1/2 cup white sugar 1/2 cup turbinado (unrefined) sugar
(Start this 12-15 minutes before the cake is done.) Melt butter in a pan and add Kahlua and white sugar. Heat to a boil, while stirring. Reduce heat to low and continue stirring. Add the turbinado sugar about 4-5 minutes before the cake is done. Simmer until cake is done, while stirring.
The turbinado sugar is added last, a few minutes before everything is done cooking, so that it won't dissolve completely and the frosting will therefore be somewhat crystalline.
Cake baking and frosting preparation should complete at the same time.
Remove cake from oven and turn off heat to the frosting. Lightly coat the exposed part of the cake with some of the hot frosting. Spoon frosting a bit at a time around the edges and around the center hole of the bundt pan, using a tablespoon to lift the cake slightly away from the pan so the frosting will run down inside and coat most of the rest of the surface of the cake. (Assuming some of the turbinado sugar is still undissolved, keep it well stirred.) When finished with this, there should still be some frosting left in the pan.
Wait 5 minutes.
Loosen cake from bundt pan all around with a tablespoon. Put a large plate over the top, turn over and take away the pan. (If pieces of the cake remain in the pan, then you didn't loosen it well enough.)
Re-warm the remaining frosting a bit. Apply it with a rubber spoon, especially to the parts of the cake that aren't already well-coated.
Cool, bag, and freeze.