Monday, March 11, 2019


Last Saturday after not meeting in January and February, our Tasty Bunch group met for dinner, dessert, and fellowship. Well, 3/4 of us met. Patricia and Gary are still basking in the Florida sunshine, but Carol and Keith are back after taking a cruise through the Panama Canal and then spending about six weeks in Arizona. We got back just in time from our return trip to CA visiting with family and friends. Janice and Leon stayed home but were kept busy going to twin granddaughters' basketball games. 

Carol and Keith were our hosts and they drove us back to the area where they grew up and met in Buckner, MO. The town is fairly small to some people's standards, a couple of thousand (not mine since my hometown in AR had only about 500 people living in it when I was growing up). The restaurant, Tusconos, served Italian food and woodfired pizza. I think everyone ate something different and no one was disappointed. Really excellent food and if you live in the area, I would certainly recommend it.

Back at Carol and Keith's house, Keith started the coffee and Carol cut the cake. I added the dollop of whipped topping. They also had some additional Kuhlua if anyone wanted to add a little to their coffee. The cake was beyond description. Wayne, my husband, said it was just about the best chocolate cake he had ever eaten. Carol offered him seconds and after everyone else had finished, he got up and cut himself another piece. It was really scrumptious, but I was able to avoid getting up and getting another piece.

Carol told me the recipe was one from a mutual friend, Jan. I have shared several recipes from Jan as she really knows what a delicious dessert looks like. The only change Carol made was using mini chocolate chips in place of the regular ones. I often times substitute the mini chips, also, in recipes. She also did not use a sugar-free chocolate cake mix, but you could. You could also use fat-free sour cream and sugar-free pudding mix to reduce some of the calories.

Click here for a printable version of just the recipe.


1     box devil's food cake mix (without the pudding in the mix)
1     small box instant chocolate pudding
1/2  cup Kahlua
1/2  cup strongly brewed coffee
1/2  cup oil
4     eggs
1     cup sour cream or plain yogurt
2     cups (mini) chocolate chips

Preheat oven to 350 degrees F. Spray a tube pan with nonstick cooking spray. Set aside.

Mix all ingredients but chocolate chips with a mixer.

Fold in chocolate chips.

Spread in prepared tube pan. Bake for 45 to 50 minutes til done.

Let set for 10 minutes in pan on wire rack. Invert onto serving plate.

When cool to touch, sprinkle with powdered sugar. 

Top slices with a dollop of whipped topping when ready to serve.

This is the Kahlua Carol used in the cake.

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