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Raspberry Kahlua Mudslide Cake
Raspberry Kahlua Mudslide Cake - it doesn't get more decadent than this cake!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
413
kcal
Author:
Karlynn Johnston
Ingredients
1
18.25 ounce package chocolate cake mix
1
3- 3.5 ounce package instant chocolate pudding mix
4
eggs
1/2
cup
vegetable oil
3
fluid ounces
Kahlua
3 shots!
1
fluid ounce
vodka
1 shot
1
fluid ounce
of Bailey's
1 shot
1/2
cup
strong coffee
Boozy Chocolate Raspberry Glaze
1
cup
semi-sweet chocolate chips
2
tablespoons
salted butter
2
tablespoons
heavy cream
2
tablespoons
Chambord Raspberry Liqueur
powdered sugar
icing sugar or AKA confectioners' sugar
fresh raspberries
to top
cocoa for dusting pan
Instructions
Pre-heat your oven to 350 degrees F.
Grease and dust with cocoa a standard bundt pan.( 10 cup capacity)
Combine all of the cake ingredients into a large bowl then beat with a mixer until smooth and thick, about two minutes.
Pour into prepared pan.
Bake in oven for 40-45 minutes or until a cake tester or toothpick inserted comes out clean.
Remove and cool in the pan for 5 minutes then invert onto plate.
Combine the glaze ingredients in a large microwave safe measuring cup. Microwave until smooth and melted, stirring every 30 seconds.
Poke holes in the top of the cake and then pour the glaze over the cake. Sift the powdered sugar over the top.
Top with fresh raspberries,
Eat and enjoy!
Nutrition
Calories:
413
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Cholesterol:
63
mg
|
Sodium:
339
mg
|
Potassium:
228
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
185
IU
|
Calcium:
73
mg
|
Iron:
2.8
mg