Kahlua Fudge Cake Food

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.

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.

HOT FUDGE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

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.

KAHLUA FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, cook and stir white chocolate over low heat until melted. Add milk and remaining butter; stir until blended. Remove from heat; stir in pecans and Kahlua., Spread into prepared pan. Refrigerate, covered, 2 hours or until firm. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

THE BEST KAHLUA AND COFFEE FUDGE!

Steps:

• Line a 8 or 9-inch square baking dish with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.
• In a large, heavy saucepan, combine condensed milk, Kahlua, and coffee granules.
• Bring to a simmer over medium heat; simmer for 2 minutes, stirring constantly until mixture thickens slightly.
• Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the pecans and vanilla, stirring well to combine.
• Spread evenly into aluminum lined pan.
• Refrigerate for 2 hours or more.
• Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.

KAHLUA FUDGE

Steps:

• Line 8-inch square baking pan with foil.
• In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt.
• Bring to a rapid boil, stirring constantly for 5 minutes.
• Remove from heat; add all chocolate.
• Stir until melted.
• Add nuts and vanilla.
• Turn into prepared pan.
• Refrigerate until firm.
• To serve, cut in squares.
• Make about 2-3/4 pounds.

KAHLUA FLOURLESS FUDGE CAKE

Steps:

• Preheat oven to 300°F.
• Grease and flour a 10-inch springform pan.
• Place egg whites and sugar in a mixer and whip into firm peaks.
• Meanwhile, melt butter over medium heat.
• When melted, add chocolate, stirring occasionally until smooth.
• Quickly add vanilla extract, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth.
• Pour into prepared cake pan and bake on center rack for 40 minutes.
• Remove from oven.
• Wait 5 minutes and press sides down so the top of the cake is even.
• Cool and refrigerate for 4 hours or until set.
• Remove cake from pan and cut with a hot knife into 8 pieces.
• Serve with fresh berries and vanilla ice cream if desired.

KAHLUA FUDGE TOPPING

Steps:

• In a heavy saucepan, combine cocoa and sugars. Add next 3 ingredients and stir over medium heat until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat and stir in vanilla. Cool.
• Store in a covered container in refrigerator. Serve warm or at room temperature.

YUMMY CHOCOLATE KAHLUA CAKE

Steps:

• Grease and flour two 9-inch cake pans.
• Preheat oven to 350 degrees F.
• Beat egg whites until frothy; then add sugar and beat until stiff peaks form; set aside.
• Cream butter and brown sugar until fluffy; add egg yolks one at a time, beating after each addition.
• Sift flour, cocoa, and baking soda together in a separate bowl; add to creamed mixture alternatively with coffee and Kahlua, blending well.
• Fold egg whites into batter.
• Pour batter into prepared pans.
• Bake in a preheated oven for 30-35 minutes or until done; cool 10 minutes; invert on wire rack; remove pans.
• Cool completely before frosting.
• To prepare frosting, cream butter and confectioners sugar in a large bowl.
• Add cocoa, Kahlua, and coffee, beating until smooth.
• Spread frosting on cake; garnish cake with shaved chocolate, if desired.