Kahlua Chocolate Chip Cake
1 (18.25 oz.) Devil’s Food Cake Mix
1 small (1 oz.) instant chocolate pudding mix
1 cup nonfat vanilla yogurt (or sour cream)
¼ cup canola oil
⅓ cup skim milk (or buttermilk)
1 large egg
3 large egg whites
⅓ cup Kahlua liqueur
⅓ cup semisweet chocolate chips (some like a few more)
Preheat oven to 350 degrees.
Coat a 9×13 baking pan with nonstick cooking spray and dust with cocoa.
Place all ingredients, except chocolate chips, in a large bowl. Beat with a mixer for 2 minutes or until well blended. Stir in chocolate chips.
Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted int eh middle comes out clean. Cool before cutting.
Fudge Butter Cream Frosting
½ cup butter
¼ cup shortening
⅓ cup unsweetened cocoa powder
2 cups confectioner’s sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract
Cream together the butter with the shortening.
Sift the cocoa with the confectioner’s sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep the mixture smooth, don’t add more than ¼ cup of milk.
Add the hot fudge topping and the vanilla. Blend until smooth and creamy.