Black Russian Pound Cake with Warm Kahlua Sauce

I have a recipe that I want to make and it needs chocolate pound cake as one of the ingredients. So I went in search of a simple recipe. I found it in The Chocolate Cake Doctor Cookbook. This cake is dangerously delicious on its own with the vodka and Kahlua. But wait till you see what I have in store for 8 slices of this awesome cake. I'll be doing a post sometime in the next few days. But in the meantime, enjoy this cake. And by all means serve it with the Warm Kahlua Sauce.

Ingredients for Cake:
1 package (18.25 ounces) yellow cake mix
1 large package (5.9 ounces) chocolate instant pudding
1 cup vegetable oil
3/4 cup water
1/2 granulated sugar
4 large eggs
1/4 cup Kahlua
1/4 cup vodka

Ingredients for Warm Kahlua Sauce:
12 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/4 cup Kahlua
4 tablespoons unsalted butter

Directions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set aside.

2. Place the cake mix, pudding mix, oil, water, sugar, eggs, Kahlua, and vodka in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrap down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 60 to 65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more.

4. For the sauce, place the whipped cream into a microwave safe bowl. Heat for 30 to 60 seconds. Stir in the chopped chocolate, butter and Kahlua. Whisk till smooth. Spoon this over the cooled cake so that it drips down the sides and is absorbed into the cake. Let the cake rest for 10 minutes. 

5. Slide the cake onto a serving platter. Slice and serve.

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