Ingredients:
1 (18oz.) pkg. of Devil’s food cake
1 C. Kahlua or coffee-flavored liqueur
4 eggs
¾ C. Vegetable oil
1 C. Sour cream
1 (6oz.) pkg. Semi-sweet chocolate chips
Preparation:
In large bowl, combine cake mix, eggs, sour cream, Kahlua, and vegetable oil. Beat for 5 minutes, until mixture is smooth. Stir in chocolate chips. Pour batter into greased and floured (or use Pam) 10 inch Bundt pan. Bake at 350°F for 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan for 30 minutes. Loosen from pan and invert onto cake plate. Cool completely.
