“A friend of mine went to Las Vegas and came back talking about a Kahlua cake smothered in chocolate sauce that she enjoyed while there on vacation. It sounded so good that I just HAD to come up with one of my own. This is the results of my efforts. It was pretty good still warm, but I like it better after chilling all night. Almost like a pudding/cake consistancy. Very dense, rich and chocolatly. The glaze chilled to a soft shell that I enjoy very much. The leftover glaze can be re-heated to pour warm over the servings on the plate which contrasts very nicely with the cool cake.”
1hr 15mins

Ingredients Nutrition

  • 1 (18 ounce) box chocolate cake mix
  • 4 eggs
  • 1 cup sour cream
  • 1 cup Kahlua
  • 1 (3 ounce) box instant chocolate pudding mix
  • 34 cup vegetable oil
  • 1 cup toffee pieces (optional)
  • 1 (8 ounce) container frozen whipped topping
  • 6 semi-sweet chocolate baking squares
  • 4 tablespoons Kahlua


  1. Heat oven to 350 degrees (175 celsius).
  2. Spray or oil the inside of a bundt cake pan.
  3. Beat together the first 6 ingredients until well mixed.
  4. Fold in toffee pieces.
  5. Bake for 50 to 60 minutes or until tester comes out clean.
  6. Place a cake plate on top if the bundt pan and turn to remove the cake.
  7. Allow to cool completely.
  8. Poke holes in the cake with the end of a wooden spoon.
  9. To prepare the glaze, microwave the frozen whipped topping and the chocolate squares on high in a microwavable bowl for 1 minute; stir.
  10. Microwave for an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
  11. Stir in 4 tablespoons of the Kahlua.
  12. Pour over cooled cake allowing the glaze to go into the holes and down the sides and middle of the cake; sprinkle with additional toffee pieces if desired.
  13. If you have leftover glaze, store it in the refrigerator and just before serving the cake, microwave on high 1 to 2 minutes or until glaze is softened.
  14. Pour leftover glaze over servings.

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