If you love chocolate and Kahlua, this cake recipe is for you. It's definitely an adult-only cake. The coffee flavor from the Kahlua is wonderful in the tender cake. When mixed, the glaze may seem strong and thick, but once it slightly melts into the warm cake it's the perfect complement. So easy to bake, a novice baker can make this dessert. This cake is rub it in your hair good! I made it for a bake sale and the person who bought it has called me three different times to make it for family get-togethers. The pairing of chocolate and coffee-flavored liqueur is tantalizing.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 package(s) plain chocolate cake mix (mix without pudding) Duncan Hines
- 1 package(s) chocolate instant pudding mix
- 5.9 oz
- 3/4 cup(s) Kahlua
- 1/2 cup(s) water
- 1/2 cup(s) vegetable oil
- 4 - large eggs
- GLAZE
- 1 cup(s) powdered sugar
- 1/4 cup(s) Kahlua
Intructions :
- Preheat oven to 350. Spray Bundt pan with oil spray then dust with flour. Shake out excess flour. Set pan aside.
- Place cake mix
- pudding mix
- Kahlua
- water
- oil and eggs in a large mixing bowl. Blend with an electric mixer for 1 minute. Scrape down the bowl with a spatula and beat for 2 more minutes. The batter should look thick and smooth.
- Pour batter into the prepared pan
- smoothing it out with the spatula.
- Bake cake for 45 to 47 minutes or until a toothpick inserted in the middle comes out clean.
- Prepare the glaze.
- Spoon the glaze over the top of the warm cake.
- Store in covered in plastic wrap or a cake dome for up to 4 days or in the refrigerator for up to 1 week. Freezes well. If frozen
- allow to thaw overnight.
Rated 5/5 based on 90 Reviews
Keyword : kahula-chocolate-cake-American