Triple Chocolate and Kahlua Cake

Source: Derived from a post by egger Tammy Jacques a.k.a. Mrs. Squeeze

1 box of Pillsbury Moist Supreme German Chocolate cake mix (forget the ingredients the box calls for - all you want is the mix)
1 4oz package if Jell-O brand instant chocolate pudding
6 oz chocolate chips
1 pint of sour cream
3/4 cup veggie oil
4 eggs (yolks + whites)
1/3 cup Kahlua

Set up the BGE for an indirect cook with plate setter inverted and grill sitting on legs.

Stabilize fire at 350 and make sure there is no smoke - this may take extra time but you really need the 350 stability plus the smoke free fire.

Mix all the ingredients well with a mixer as the batter is very thick!

Spray bundt pan with a baker's spray like Baker's Secret or Bake Ease even if your bundt pan is Teflon coated.

Bake at 350 for 50 to 55 minutes and test with a toothpick. I've baked this several times now and it takes me 60 to 63 minutes before the toothpick comes out clean.

Remove from BGE and let the cake settle and cool still in the bundt pan for at least 15 minutes - flip and it should fall out with ease. Let it cool longer yet - if you can at all so it will firm up...especially since the chocolate chips are still gooey at that warm stage! Suit yourself about an icing, but I like to let this cake speak for itself!

By the nature of the ingredients it is an extremely moist cake. BTW I think the cake is far better the next day and it really keeps quite well just covered on the counter! I hope yours comes out as well!