Duncan Hines Kahlua Cake Food

KAHLUA CAKE

Steps:

• 1. In a mixer, combine cake mix, pudding mix, and rest of ingredients except powdered sugar. Beat on high for 5 min. Grease and flour bundt pan. Bake @ 350 for 50-55 min. Turn out on rack and cool.
• 2. To glaze: Mix 1/2 cup powdered sugar with enough Kahlua to make a dripping glaze.

SPIKED MUDSLIDE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg. Beat in the vanilla until blended.
• Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. (The batter may look slightly curdled as you mix it, but this is not a problem.) Divide the batter evenly between the prepared pans.
• Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely. Turn the cakes over, and poke the tops all over with the tines of a fork. Generously brush the tops with the liqueur, letting it soak in before brushing on more.
• For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes. Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together.) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed. Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

KAHLÚA CAKE

Steps:

• Heat oven to 325ºF.
• Mix first 7 ingredients and 1/2 cup liqueur; let stand 5 min. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Meanwhile, mix remaining liqueur and powdered sugar.
• Cool cake in pan 15 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan; cool cake completely. Drizzle with icing.

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 POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix all the ingredients and beat for 4 minutes.
• Bake in a greased Bundt pan fo 50 minutes.
• let cool for 10 minutes before icing.
• ICING prep: Heat the butter, sugar and milk; boil for 2 minutes stirring constantly.
• Remove from heat and rapidly stir in chocolate chips, immediately pour over cake.

KAHLUA CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350. Spray Bundt pan with oil spray then dust with flour. Shake out excess flour. Set pan aside.
• 2. 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.
• 3. Pour batter into the prepared pan, smoothing it out with the spatula.
• 4. Bake cake for 45 to 47 minutes or until a toothpick inserted in the middle comes out clean.
• 5. Prepare the glaze.
• 6. Spoon the glaze over the top of the warm cake.
• 7. 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.

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.