Chocolate Kahlua Frosting Recipes

Steps:

• In small bowl dissolve instant coffeee in hot water.
• Beat butter at medium speed in a mixing bowl until creamy.
• Add gradually powdered sugar, kahlua and hot coffee mixture.
• You can add more kahlua if you want a stronger coffee flavor frosting.
• makes frosting for 1 9X13 cake.

Steps:

• Dump all ingredients into a medium sauce pan and cook on medium heat.
• Whisk until smooth and all ingredients have combined and melted.
• Drizzle over cooled cake while warm.
• Store leftover in fridge and serve with icecream!
• ENJOY with someone you love!

Steps:

• With mixer, cream butter with milk, Kahlua, vanilla, chocolate, and salt.
• Beat in confectioners' sugar a little at a time.
• Blend in egg (doing this last gives the frosting a nice sheen).
• Spread on cooled cake and refrigerate.

Steps:

• Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
• Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass.
• Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9x2 baking dish and set aside (can use a mix of cocoa and flour to prevent white edges around finished brownies) In a big bowl (preferably by hand, NOT mixer), combine well the sugar, flour, cocoa, baking soda, salt and cinnamon.
• Add melted butter, eggs, vanilla, and Kahlua, and stir just until blended (do not overmix).
• Fold in chopped nuts, if you are using them.
• Put batter in prepared baking dish, evening out the batter with a spatula.
• Bake for 40- 45 minutes or until the edges of brownies begin to pull away from the sides of the dish.
• Remove from the oven and put dish on wire rack to cool.
• Immediately sprinkle dark chocolate chips over top of hot brownies.
• Lighly place a sheet of aluminum foil over dish to hold in and reflect heat.
• After about 5 minutes, when chips are melted, spread over the brownies with a spatula.
• Immediately sprinkle white chocolate over the frosting, and lightly cover dish with the foil again.
• After about 2 minutes, when chocolate is melted, gently swirl them into the dark chocolate to create a marbleized look.
• Let cool 2 hours before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

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.