Kahlua Cake Recipes

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 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 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).

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.

Steps:

• Heat oven to 325ºF.
• Mix first 7 ingredients and 1/2 cup liqueur; let stand 5 min. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Meanwhile, mix remaining liqueur and powdered sugar.
• Cool cake in pan 15 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan; cool cake completely. Drizzle with icing.

Steps:

• Preheat oven to 350 degrees F.
• Oil a 12 cup bundt pan.
• Combine all cake ingredients in a large bowl.
• Beat with mixer about 3 minutes.
• Spoon into pan.
• Bake about 45 minutes or until tester comes out clean.
• Cool 15 minutes.
• Remove from pan.
• When cool, dust with powdered sugar.
• Refrigerate for best flavor.

Steps:

• Preheat oven to 350F and lightly grease/flour 2 8" cake pans.
• Prepare mix as directed.
• Bake cake in prepared pans.
• Cool.
• Mix pudding according to directions, except use, 3 cups milk, and 1/2 cup Kahlua.
• In a large deep bowl (I have a special glass bowl that is flat on the bottom that I use) place one half of cake.
• Pour half of pudding over cake.
• Top with half of Cool Whip.
• Then add second cake and top with pudding and Cool Whip.
• Cover with plastic wrap and keep in refrigerator.

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.

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.

Steps:

• Cake:.
• Preheat oven to 350°F.
• Mix all ingredients except the chocolate chips with a hand mixer for 4-5 minutes.
• Fold in chips.
• Spray bundt pan with oil and pour in cake batter.
• Bake 1 hour and let cool 30 minutes.
• Invert onto a cake platter and sprinkle with powdered sugar or use the sauce recipe.
• Sauce:.
• Combine cream and sugar in a small sauce pan and bring to a boil over medium heat, stirring constantly until sugar dissolves.
• Reduce heat and simmer 4 minutes.
• Remove from heat and add chocolate, butter and salt, stir until chocolate melts.
• Stir in Kahlua and reheat if necessary.
• Drizzle over cake.
• I also like to drizzle it over each individual piece of cake, but I'm a sauce girl!

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:

• For Cake: Mix everything but chocolate chips with mixer for about 4 minutes.
• Fold in chocolate chips.
• Pour into greased Bundt pan.
• Bake at 350 for 55 minutes.
• For Sauce/Topping: Bring sugar, water and butter to a boil, boil for one minute.
• Remove from heat and stir in Kahlua.
• Pour 2/3 of sauce over cake BEFORE removing from Bundt pan.
• Turn out cake and slowly pour remaining sauce over top of cake (slow enough for it to soak into cake).