SPIKED BLOCK ISLAND MUDSLIDE CAKE
1, 15.25-ounce yellow cake mix
1, 3.4-ounce box instant vanilla pudding
1 tablespoon espresso powder
1 cup sour cream
1/3 cup vegetable oil
1/3 cup Kahlua liqueur
¾ cup Bailey’s Irish Cream liqueur
1 cup semi-sweet chocolate chips
1 ½ cups powdered sugar
2 tablespoons Kahlua liqueur
3 tablespoons Bailey’s Irish Cream liqueur
¼ cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine all of the cake ingredients except the chocolate chips in a large bowl and beat with an electric mixer until smooth, about 1-2 minutes. Stir in the chocolate chips by hand.
Pour the batter into a greased and floured bundt pan. Bake for 35-40 minutes until a tester comes out clean. Let the cake cool for 30 minutes and then invert onto a cake plate. Let cool to room temperature.
To make the glaze combine the powdered sugar, Kahlua, and Bailey’s in a small bowl and whisk until smooth. Using a toothpick, poke holes liberally all over the top of the cake. Slowly drizzle the glaze all over the top, letting it soak in and run down the sides. Sprinkle the mini chocolate chips over the top of the glaze.
Let glaze harden for 30 minutes.
Cut into slices and devour.