Kahlua Cake

• 1 pkg Golden Butter Cake Mix
• 4 eggs
• 1 cup sour cream
• 1 pkg vanilla instant pudding (3 1/2oz)
• 3/4 cups oil
• 1 tsp vanilla
• 1 cup firmly packed brown sugar
• 1/3 cup Kahlua
• 1 cup chopped pecans (optional)

Combine cake mix adding 1 egg at a time, beating well after each addition. Add sour cream, pudding, oil, and vanilla. Mix well.

Divide batter in half. To one half, add brown sugar, Kahlua, and pecans. Grease bundt pan.

Pour 1/2 of the Kahlua mixture, then all the plain mixture, then the remaining Kahlua mixture. Run a knife through mixture to marblize. Bake 1 hour and 15 minutes at 350 degrees. Check cake in 1 hour. 

Chocolate Cake from Texas

• 1 box yellow cake mix
• 2 small boxes chocolate fudge flavor instant pudding
• 1/2 cup oil
• 1 & 1/2 cups water
• 4 eggs
• 1 tsp vanilla
• 1 (12oz) bag of chocolate chips
• Jiffy chocolate frosting or chocolate ganache (optional)

Preheat oven to 350 degrees. Grease and flour bundt cake pan. In bowl,  combine cake mix, pudding, oil, and water. Blend thoroughly. Add eggs and vanilla. Beat on medium speed until well mixed. Stir in chocolate chips. Pour into bundt pan.

Bake 50-60 minutes until toothpick comes out clean. Cool 10 minutes then remove from bundt pan. When completely cool, frost with chocolate frosting (optional). Serve with cool whip.