Kahlua Chocolate Poke Cake Food

KAHLUA CHOCOLATE POKE CAKE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl. In a separate bowl, combine eggs, coffee, buttermilk, oil and vanilla. Add wet mixture to dry mixture and beat on medium for about 2 minutes. Pour into a greased & floured 9×13-inch pan. Bake 30 to 40 minutes, or until toothpick inserted into center of the cake comes out clean. Do not over bake. Kahlua Pudding: Combine sugar, cocoa powder, cornstarch and salt, mix well. Whisk in cold milk and ¼ cup Kahlua. Cook over medium high on the stovetop stirring constantly until mixture comes to a boil. Allow to boil for 1 minute while stirring, remove from heat and stir in remaining Kahlua & butter. Using the end of a wooden spoon, poke holes over the cake. Pour warm pudding over the cake ensuring it seeps into the holes. Refrigerate for 30 minutes before frosting (below). Refrigerate overnight before serving. Frosting: Place milk, butter, & sugar in a small saucepan. Bring to a boil over medium-high heat and allow to boil 45 seconds. Remove from heat & stir in chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate overnight.

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!

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 POKE CAKE

Steps:

• Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C). 2.
• Add all dry ingredients to a large bowl and combine. 3
• Add eggs, milk, vegetable oil, 1/2 cup of Kahlua and vanilla to the dry ingredients and mix well. 4
• Slowly pour the water into the batter, mixing well and being careful of splashing. 5
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs. 6
• Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw. 7
• While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside. 8
• Add the sweetened condensed milk and remaining 1/2 cup of Kahlua to a microwave safe measuring cup. Heat heat the condensed milk and Kahlua until they begin to boil, then pour over the chocolate chips. 9
• Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don't let the mixture sit before pouring it over the cake or it'll start to thicken and not soak in the holes as well. 10. S
• t the cake in the fridge to cool and soak. 11. W
• en the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. 12. S
• read the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.

CHOCOLATE KAHLUA CAKE

Steps:

• Combine all cake ingredients at medium speed until well blended.
• Pour into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees for 40 to 45 minutes.
• Cool in pan.
• Mix glaze ingredients together.
• Poke holes in cooled cake and glaze.
• Pudding box size is the small box of instant pudding--I think it's 3 ounce.
• Come to think of it, maybe it's 4 ounces.
• Hmmm-- Cake mix is standard cake mix size.

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.