So it turns out that babies are kind of needy (who knew?!) and it took this mama a whole five and a half months to get back into the kitchen. I assure you, nothing less than the promise of alcohol and chocolate could have done it, both alcohol and chocolate being essential parts of the unofficial "Mommy Survival Pack." Earplugs and grandparents are also part of that pack, in case you were wondering. (haha, hi Mom and Dad!)
I have to warn you right off the bat - this cake uses *sounds of horror* the Dreaded Cake Mix of Dread. So, if you are a cake purist, avert your eyes now! Before I had a kid, I swore that I'd never use cake mix, but when your little helper insists on eating your utensils, it's either that or no cake at all, and believe me when I tell you that this cake is so worth it. The recipe comes courtesy of a fancy restaurant in LA which my mom and I went to on one of my "leave the baby
Kahlua Chocolate Chocolate Chip Bundt Cake
(makes 1 bundt cake, 2 9" round cakes or 24 cupcakes)
1 box Duncan Hines Devil's Food Cake mix (or any other chocolate cake mix)
1/3 cup vegetable oil
1 cup (8 oz) full fat sour cream
1 cup Kahlua
8 oz bittersweet chocolate chips
Preheat oven to 350F and butter a bundt cake pan really well.
In a large mixer bowl, combine cake mix, eggs, vegetable oil, sour cream and Kahlua. Mix on slow speed for 30 seconds and then on medium-fast for 2 minutes.
Stir in chocolate chips.
Bake for 45-60 min for bundt cake; 25-35 min for 9" cakes; 20-25 min for cupcakes. Check that a tester comes out clean or with only a few crumbs attached. It's ok to slightly underbake this cake, but do not overbake.