Kahlua Cookie Cream Cake Recipe 435 Food

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.

KAHLUA COOKIE CREAM CAKE RECIPE - (4.3/5)

Steps:

• 1. Use an electric mixer to whip the heavy cream until stiff peaks form. Set aside. 2. Combine kahlua and milk in a bowl. 3. Individually dip each chocolate chip cookie in the milk mixture and place on the bottom of a 9×13 pan. Continue until the whole pan is covered. 4. Cover the cookies with 1/2 the whipped cream. 5. Repeat cookie and whipped cream layers. Level off with a spatula. 6. Crush the remaining 2 cookies and sprinkle over the top of the cake 7. Cover and place cake into the fridge for at least 8 hours (overnight is best).

KAREN'S CHOCOLATE KAHLUA CAKE

Steps:

• 1. Preheat oven to 350
• 2. Spray bottom of 12 cup Bundt Pan with flour baking spray (it is important to spray the bottom of the pan to prevent the chips from potentially sticking and tearing the top off your cake) If you don't have a flour baking spray, lightly oil and flour the pan. Be sure to discard excess flour.
• 3. Dump all ingredients, except chocolate chips, into a large bowl and whisk together until combined. Batter will be lumpy.
• 4. Add chocolate chips and stir until mixed in. Pour mixture evenly into prepared bundt pan
• 5. Bake at 350 for 1 hour. I usually check the cake at 45 minutes but have found 55-60 minutes is perfect regardless of the oven I've used.
• 6. When finished baking, allow cake to cool in the pan for a few minutes then turn it out onto a platter to finish cooling. IMPORTANT--Don't let the cake sit too long in the pan as the chips start to solidify and cause the top to stick and tear off when inverted.
• 7. Serve cake warm with vanilla ice cream or allow to cool completely.
• 8. This recipe is very versatile and the kahlua and chips can be substituted for whatever you'd like. I've changed the cake mix to yellow and made rum cake as well as used strawberry schnapps to make a strawberry cake. Substituting the semi sweet chips for mint chips makes for a really nice change. I've also substituted the cake mix with a German Chocolate mix and used milk chocolate chips. Followed the recipe, but used 2 round layer pans instead of a bundt pan. Baked for 30 mins per the box and iced with the coconut pecan icing...OH SOOOO GOOD! People love this German Chocolate cake.

KAHLUA FUDGE SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, cinnamon and baking soda. In a small saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs and buttermilk until blended; add to Kahlua mixture, whisking constantly. Fold in pecans. Transfer to prepared pan, spreading evenly. Bake 18-22 minutes or until a toothpick inserted in center comes out clean., Meanwhile, for frosting, combine butter, cocoa and marshmallow creme in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners' sugar and enough Kahlua to reach a spreading consistency., Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.

FLOURLESS CHOCOLATE-KAHLUA CAKE WITH CAJETA

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
• Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.
• Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.
• When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.

KAHLUA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan thoroughly.
• Mix the first six ingredients together well (for those who are lactose intolerant, you can substitute regular sour cream with a non-dairy substitute sour cream. It does not effect the taste).
• Spoon in chocolate chips and pour cake bater into bundt pan.
• Bake for 45 minutes.
• Remove cake from oven and cool for ten minutes before inverting onto plate or cake saver.
• Drizzle Icing over cooled cake.
• For icing - mix two or three tablespoons of Kahlua with powdered sugar and purified water to taste (should be a thick, syrupy consistency).

KAHLUA CAKE

Steps:

• Stir together first 5 ingredients in a large bowl; blend well.
• Stir in morsels and, if desired, brickle chips.
• Pour batter into a greased& floured 10" bundt pan.
• Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
• Sprinkle with powdered sugar.
• Beat whipping cream at medium speed with electric mixer until foamy.
• Gradually add 1/4 cup powdered sugar, beating until soft peaks form.
• Serve with cake.

KAHLUA-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F
• Line baking sheet with parchment paper.
• In small bowl, combine flour, baking soda and salt; mix well.
• In large bowl, combine sugar, brown sugar and shortening; mix well.
• Add eggs, liqueur and vanilla; mix well.
• Slowly stir in flour mixture until of uniform consistency.
• Stir in chocolate chips and pecans.
• Drop onto baking sheet in teaspoonfuls 3 inches apart.
• Bake 10 to 11 minutes or until light brown.

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.