Kahlua Chocolate Chip Cake

Rich, fudgy and very good!
This bundt cake keeps well and makes enough servings for a crowd--a great choice for office parties

• 1 PKG. DEVIL’S FOOD CAKE MIX
• 4 EGGS
• 1 CUP SOUR CREAM
• 1 CUP KAHLUA OR COFFEE-FLAVORED LIQUEUR
• 3/4 CUP VEGETABLE OIL
• 1 CUP SEMI-SWEET CHOCOLATE CHIPS

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In a large bowl, combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat for 3-5 minutes at medium-fast speed.

Stir in chocolate chips. Pour batter into greased and floured 10-inch bundt or tube pan. Bake at 350 degrees for 55-60 minutes or until cake tester inserted in center of cake comes out clean.

Cool in pan on rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack.

This cake does not require frosting—a dusting of powdered sugar is more than sufficient (or, for a cake that really packs a wallop, brush Kahlua over warm cake and omit the powdered sugar topping).