Chocolate Kahlua Fantasy 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

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.

KAHLUA CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease or Butter Bundt Pan
• Mix all ingredients well in a large bowl.
• Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes.
• Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.

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.

CHOCOLATE KAHLUA CAKE

Steps:

• Grease and flour THREE 8 inch cake pans
• In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
• Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
• In a separate bowl whisk the eggs, milk , Kahlua, oil and vanilla until blended.
• Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg and milk mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
• Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
• Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
• Cool the cakes 10 minutes on a rack and then turn out of the pans.
• Beat the butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water.
• Add half of the powdered sugar, espresso, and half of the Kahlua. Beat at medium speed until the powdered sugar is incorporated.
• Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
• This recipe makes 6 cups of frosting, enough to fill and frost a three layer 8 inch cake with borders.

KAHLUA CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 10 inch Bundt pan (or a 9" x 13" pan).
• In a large bowl, combine cake mix and pudding mix.
• Mix in eggs, water, vegetable oil and Kahlua. Blend thoroughly.
• Bake in preheated oven for 60 minutes or until toothpick inserted into cake comes out without batter.
• Cool for 10 minutes in the pan, then invert onto a serving dish.
• Prick top and sides of cake. Drizzle chocolate syrup over the top and sides.
• Store and serve cake at room temperature.

CHOCOLATE KAHLUA POKE CAKE

Steps:

• Preheat oven according to cake directions.
• Grease a 9x13 baking pan and prepare cake according to box.
• While cake is baking, add the sweetened condensed milk and 1/2 cup Kahlua into a microwave safe bowl.
• Microwave until the mixture starts to boil, about 1 minute.
• Remove from microwave.
• Place the chocolate chips into a medium mixing bowl and pour condensed mixture over the chips.
• Stir until mixture is smooth and chocolate has melted.
• Using the back of a spoon, poke several holes into the top of the cake.
• Pour chocolate mixture evenly on top of cake, allowing mixture to seep into holes.
• Allow the cake to cool completely in refrigerator.
• Once chilled fully, prepare whipped topping by combining all ingredients (minus chocolate chips) into a mixing bowl.
• Whip on high with electric mixture until stiff peaks form.
• Spread evenly on top of cake and sprinkle additional chocolate chips on top if desired!
• Enjoy!

DOUBLE CHOCOLATE KAHLUA CAKE

Steps:

• Preheat oven to 350°F.
• Place rack in the center of the oven.
• Grease two 9"cake pans with vegetable shortening or butter or margarine, then dust with flour.
• Shake out the excess flour, I use cocoa powder.
• Set the pans aside.
• Place the cake mix, cocoa, Kahlua, buttermilk, oil and eggs in a large mxing bowl.
• Blend with an electric mixer on low speed for 20 seconds.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• The batter should look well combined.
• Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula.
• Place the pans in the oven side by side.
• Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
• Remove the pans from the oven and place them on wire racks and cool for 10 minutes.
• Run a dinner knife around the edge of each layer and invert each onto a rock, then invert again onto another rack so that the cakes are right side up.
• Allow to cool completely, 30 minutes more.
• FLUFFY CHOCOLATE KAHLUA FROSTING:.
• Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
• Stir with a wooden spoon, or rubber spatula until the cocoa comes together into a soft mass.
• Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.
• Stop the machine.
• Add the confectioners' sugar and cinnamon and beat with mixer on low speed until the sugar is incorporated, 1 minute.
• Increase the mixer speed to medium and beat the frosting lightens and is fluffy, 2 mimutes more.
• Place one of the layers right side up on a cake plate or stand.
• Generously and evenly frost the top of the layer.
• Place the second layer on top, and generously frost the top of the cake creating decorative swirls with spatula.
• With remaining frosting, frost around the sides of the cake using, smooth, clean strokes.
• Slice, then serve.
• Enjoy!

KAHLUA CHOCOLATE CAKES

Steps:

• 1. Make sauce: Mix coffee, sugar, Kahlua, and milk in a saucepan. Bring to a boil stirring constantly.
• 2. Mix in chocolate chips. Reduce heat to medium. Stir until melted. Mix cornstarch with water. Add to chocolate mixture. Stir until thickened like syrup.
• 3. Remove from heat. Pour into bowl. Cover with plastic wrap. Set aside.
• 4. Heat oven to 350 degrees. Grease and lightly flour muffin tin. Set aside.
• 5. Melt 2 tbsp of butter with the 8 ounces of chocolate on medium heat in saucepan. Stir constantly until melted and smooth. Remove from heat.
• 6. In a bowl beat remaining softened butter, brown sugar, and Kahlua. Beat until smooth. Set aside.
• 7. In a bowl beat the eggs. Add to melted chocolate a little at a time. Mix until well combined.
• 8. Mix in the Kahlua mixture.
• 9. Combine flour and salt. Mix into batter.
• 10. Stir in chocolate chips.
• 11. Fill muffin tins to about 3/4 full.
• 12. Place in oven and bake about 10-15 minutes. Test with toothpick. You want center moist and hot. Crumbs will stick to pick.
• 13. Cake's done when outside of cakes are cooked through and center is soft. Let cool 5 minutes.
• 14. Run a knife around cakes. Invert tin of cakes onto a platter. Drizzle The 3 tablespoons of Kahlúa over the cakes. Place a little bit of sauce on individual plates. Place a cake over sauce. Place a scoop of ice cream on top of cakes. Drizzle with more sauce and garnish with whipped cream, nuts, and 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.