Awesome Chocolate Kahlua Cake Food

AWESOME KAHLUA CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second lowest position.
• Generously grease and flour a bundt pan.
• In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
• Stir chocolate chips and walnuts.
• Pour into a greased and floured bundt pan pan.
• Bake at 350°F for 45-60 minutes, or until the cake tests done.
• For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
• Pour over cake.

CHOCOLATE KAHLUA CAKE: A BOOZY BUNDT CAKE RECIPE

Steps:

• Combine dry ingredients in a large bowl.
• Add remaining wet ingredients.
• Mix for 1 minute on a slow speed.
• Mix for 4 minutes on a medium speed.
• Generously add Pam to your bundt pan.
• Pour mixture into your bundt pan.
• Bake at 350 for 50-60 minutes.
• Let cool for 10 minutes and then flip onto your cake stand.
• For the glaze, whisk together the powdered sugar and Kahlua. Pour over the top and serve.

CHOCOLATE KAHLUA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Oil a 12 cup bundt pan.
• Combine all cake ingredients in a large bowl.
• Beat with mixer about 3 minutes.
• Spoon into pan.
• Bake about 45 minutes or until tester comes out clean.
• Cool 15 minutes.
• Remove from pan.
• When cool, dust with powdered sugar.
• Refrigerate for best flavor.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

UNBELIEVABLE CHOCOLATE KAHLUA CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 13x9-inch baking pan with nonstick cooking spray and dust with COCOA.
• Place all ingredients except chocolate chips in a large bowl.
• Beat with mixer for 2 minutes or until well blended.
• Stir in chocolate chips.
• Pour batter into prepared pan.
• Bake for 50 minutes,or until toothpick inserted in the middle comes out clean.
• Cool before cutting.

YUMMY CHOCOLATE KAHLUA CAKE

Steps:

• Grease and flour two 9-inch cake pans.
• Preheat oven to 350 degrees F.
• Beat egg whites until frothy; then add sugar and beat until stiff peaks form; set aside.
• Cream butter and brown sugar until fluffy; add egg yolks one at a time, beating after each addition.
• Sift flour, cocoa, and baking soda together in a separate bowl; add to creamed mixture alternatively with coffee and Kahlua, blending well.
• Fold egg whites into batter.
• Pour batter into prepared pans.
• Bake in a preheated oven for 30-35 minutes or until done; cool 10 minutes; invert on wire rack; remove pans.
• Cool completely before frosting.
• To prepare frosting, cream butter and confectioners sugar in a large bowl.
• Add cocoa, Kahlua, and coffee, beating until smooth.
• Spread frosting on cake; garnish cake with shaved chocolate, if desired.

CHOCOLATE KAHLUA FANTASY CAKE

Steps:

• Make crust:
• Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
• In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
• Make chocolate layer:
• In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
• Make buttercream layer:
• In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
• Run a knife around edge of pan and carefully remove side of pan.