Oh this cake definitely takes the cake! And it's a bit of a cheat along the way. ;) Which makes it a perfect cake for all sorts of gatherings.
I needed to start things off right...so of course I have my mocha & the "cheat" in the forefront.
And then the other additives/supporting cast. They make all the difference in the world.
(the only components not included in this photo shoot...eggs, water & vegetable oil)
Follow the instructions on the cake mix box...with a little tweak to the water measurement. I substitute half of the water for Kahlua liqueur. (if you don't like Kahlua, use 1 Tbsp. of instant coffee mixed with the called for water measurement)
Always make sure to scrape down the sides to get everything incorporated.
Chop and drop in the chocolate chips and the coffee granules!
(I tend to go with decaf granules since there is so much chocolate already)
Batter goes into an oil sprayed and lightly floured Bundt pan, into the oven and comes out looking like this!
Hold back and allow it to fully cool before adding...
the
Chocolate Mocha Ganache.
Dark Chocolate Kahlua Mocha Cake (Blackout Cake)
Prep: 15-20 minutes
Baking Time:
Bundt®: 33-36 minutes
Two 8": 26-31 minutes
Two 9": 24-29 minutes
13" x 9": 26-31 minutes
Level: Easy
Ingredients:
1 box Duncan Hines Classic Dark Chocolate Fudge Cake mix
3 Eggs
1/2 cup Vegetable Oil
1/2 cup Water
1/2 cup Kahlua liqueur
(or disolve 1 additional Instant Coffee granules to water)
2 Tbsp. Instant Coffee Granules
1/2 cup Girardelli 60% Cocoa Chocolate Chips
Directions:
PREHEAT oven to 350°F for metal pan, 325°F for dark or coated pans. Grease the sides and bottom of the pan(s) with shortening or oil spray. Flour pan(s) lightly.
Chop chocolate chips and set aside.
In a large bowl blend cake mix, eggs, vegetable oil, water and Kahlua liqueur at low speed.
Scrape down sides of bowl and blend at speed 2 for 15 seconds. Add chocolate chips and coffee granules to batter. Blend at low speed for an additional 15 seconds.
Immediately pour batter into prepared pan and place in preheated oven.
Bake according to the time chart above. Add 3-5 minutes to bake time for dark or coated pans. The cake is done when a toothpick inserted into the center comes out clean.
Cool in pan on wire rack for 15 minutes. Invert and allow cake to cool completely before frosting with
Chocolate Mocha Ganache.
According to Wikipedia that will be in 2014: A partial solar eclipse is in store for the western United States on Oct. 23, 2014. Western Canada, Alaska and the northern edge of the U.S. border between Washington state to Wisconsin should have the best view, with more than 60% of the sun's diameter (its center line) blocked by the moon's shadow. California and the U.S. Southwest should see more than 40% of the sun's diameter covered.
According to NASA in 2017: A "total" solar eclipse will completely cover the sun's light, blotting out even the sun's outer fringes. Total eclipses are far more exciting because they will shroud the land in an eerie midday twilight. The Aug. 21, 2017, total eclipse will be trailing through Oregon, Idaho, Wyoming, Nebraska, northeastern Kansas, Missouri, southern Illinois, western Kentucky, Tennessee, the Great Smoky Mountains National Park and South Carolina. 
This morning I decided that I needed a moment for just me...out of the confines of my home. (It's my daily office after all, not an escape) Usually a morning escape includes some dear friends, "The Momma Crew" as I like to refer to us, but this morning it needed to just be a solo venture.
