Since it came up in a couple of times the last two days, I am passing on my Kaluha Cake recipe. The original one was from my mother back in the 70s. I have played with it and changed it several times. All three cakes are baked in a bundt pan. Enjoy!

Original Kaluha Cake recipe (Black Russian Cake) 

1 package Duncan Hines Yellow cake mix

1 package small instant chocolate pudding

3/4 C strong coffee, cooled

1/4 C vodka

1/4 C Kaluha

1 C vegetable oil

4 eggs

( 6 oz chocolate chips optional)

Nancy’s Kaluha Cake Recipe

1 package dark or devils food chocolate cake mix

1 package small instant chocolate pudding

2 C sour cream

4 eggs

3/4 C oil

1/3 C Kaluha

6-12 oz Chocolate Chips (the more the merrier!)

Triple Chocolate Cake

1 package dark or devils food chocolate cake mix

1 package small instant chocolate pudding

1 C sour cream

4 eggs

1/2 C water

1/2 C oil

6-12 oz Chocolate Chips (the more the merrier!)

Directions for all recipes:

Mix the  chocolate chips, if using, with a tablespoon of cake mix to keep the chocolate chips from falling to the bottom.) Combine all ingredients and blend on low speed for one minute, scrape down sides, blend on medium for 2 minutes. Pour into greased bundt pan.

Bake at 350 for 45-50 minutes +/- depending on your oven

You can just use powder sugar on top when cooled or add the glaze for a richer cake- Bon appétit!

Glaze for top

3/4  C heavy cream

6 oz semisweet chocolate chips

Bring cream to a boil over high heat. Remove from heat and add chocolate. Let’s stand one minute. Whisk until chocolate is smooth. Let cool five minutes and drizzle over barely warm cake.