Frozen Kahlúa Cake Recipes

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.

Steps:

• Preheat oven to 325ºF.
• Grease and flour bundt pan.
• Cream butter and sugar.
• Add cocoa and egg yolks.
• Dissolve soda in water and combine with coffee and kahlua.
• Add to batter alternately with the flour.
• Add vanilla and fold in beaten egg whites.
• Pour batter in pan, remove air bubbles.
• Bake 1 hour.
• Combine glaze ingredients and pour over warm cake.
• Cool and remove from pan.
• Cover with foil and freeze.
• About 1 hour before serving, remove from freezer and ice with whipped cream (or Cool Whip).

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.

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.

Steps:

• Preheat oven to 325°. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and Kahlúa; add to batter, alternating with flour. Add vanilla and fold in stiffly beaten egg whites. Grease and flour Bundt pan. Pour in batter; remove air bubbles. Bake 1 hour. Glaze: Combine glaze ingredients and pour over warm cake; cover with foil and freeze. Topping: About 1 hour before serving, remove from freezer onto cake plate and ice with whipped cream.