Kahlua Chocolate Pancakes Food

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.

KAHLUA CHOCOLATE TRIFLE

Steps:

• Mix packaged cake mix with the 3 eggs, 1 1/4 cups water and 1/3 cup oil.
• Prepare pudding using the 4 1/2 cups milk.
• When cake is cool, cut into bitesize chunks and place 1/2 in a glass stemmed bowl, preferably with straight sides.
• Sprinle top with 1/2 of the Kahlua Top with 1/2 of the chocolate pudding.
• Top with 1/2 of the crushed Heath Bars.
• Spread 1/2 of the Cool Whip over this.
• Repeat all layers.
• Top with crushed Heath Bars.
• (**see note).
• NOTE:* Any cake mix can be used.
• Adjust ingredients per your cake mix directions.
• Also any store bought (unfrosted) chocolate cake would work just as well.
• **Heath Bars now come already crushed in 6 oz packages.

YUMMY KAHLUA PANCAKES

Steps:

• Soak raisins in warm water for 20-30 minutes.
• In a medium bowel mix together flours, baking powder, baking soda, salt and brown sugar.
• In a large bowel, using an electric mixer, beat eggs until frothy.
• Add vanilla yogurt, butter and Kahlua and mix well.
• Add flour mixture to the yogurt mixture and beat on medium speed just until blended and smooth.
• Place shredded apples in the microwave for 60 seconds.
• Drain raisins on paper towels.
• Fold raisins and apples into batter and combine well.
• If batter is too thick, add a little more yogurt or more Kahlua.
• Heat griddle to medium heat (about 350 - 400 F).
• Spoon batter, ½ cup at a time, onto hot griddle and spread out to approximately 6-7 Inch pancakes.
• Cook for 5-6 minutes or until bubbles form on top.
• Flip and cook for another 5-6 minutes or until golden brown.
• Serve with toasted pecans and maple syrup. (Some of only used powdered sugar).

CHOCOLATE KAHLUA CAKE

Steps:

• Heat oven to 350 degrees (175 celsius).
• Spray or oil the inside of a bundt cake pan.
• Beat together the first 6 ingredients until well mixed.
• Fold in toffee pieces.
• Bake for 50 to 60 minutes or until tester comes out clean.
• Place a cake plate on top if the bundt pan and turn to remove the cake.
• Allow to cool completely.
• Poke holes in the cake with the end of a wooden spoon.
• To prepare the glaze, microwave the frozen whipped topping and the chocolate squares on high in a microwavable bowl for 1 minute; stir.
• Microwave for an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
• Stir in 4 tablespoons of the Kahlua.
• Pour over cooled cake allowing the glaze to go into the holes and down the sides and middle of the cake; sprinkle with additional toffee pieces if desired.
• If you have leftover glaze, store it in the refrigerator and just before serving the cake, microwave on high 1 to 2 minutes or until glaze is softened.
• Pour leftover glaze over servings.

RICH CHOCOLATE KAHLUA CAKE

Steps:

• Preheat oven to 350 degrees. Place all ingredients except chocolate chips in a mixer until blended. Add chocolate chips and mix on medium speed for 2 minutes. Pour in greased and floured bundt pan. Bake at 350 degrees for 1 hour. Let cool and then tip onto a cake plate. Sprinkle powdered sugar over the top.