Kahlua Fudge Cake Recipes

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:

• 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.

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.

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:

• 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.

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.

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.

Steps:

• Preheat oven to 350°F.
• Place rack in the center of the oven.
• Grease two 9"cake pans with vegetable shortening or butter or margarine, then dust with flour.
• Shake out the excess flour, I use cocoa powder.
• Set the pans aside.
• Place the cake mix, cocoa, Kahlua, buttermilk, oil and eggs in a large mxing bowl.
• Blend with an electric mixer on low speed for 20 seconds.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• The batter should look well combined.
• Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula.
• Place the pans in the oven side by side.
• Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
• Remove the pans from the oven and place them on wire racks and cool for 10 minutes.
• Run a dinner knife around the edge of each layer and invert each onto a rock, then invert again onto another rack so that the cakes are right side up.
• Allow to cool completely, 30 minutes more.
• FLUFFY CHOCOLATE KAHLUA FROSTING:.
• 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 mixer on low speed until the sugar is incorporated, 1 minute.
• Increase the mixer speed to medium and beat the frosting lightens and is fluffy, 2 mimutes more.
• Place one of the layers right side up on a cake plate or stand.
• Generously and evenly frost the top of the layer.
• Place the second layer on top, and generously frost the top of the cake creating decorative swirls with spatula.
• With remaining frosting, frost around the sides of the cake using, smooth, clean strokes.
• Slice, then serve.
• Enjoy!

Steps:

• Combine all cake ingredients at medium speed until well blended.
• Pour into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees for 40 to 45 minutes.
• Cool in pan.
• Mix glaze ingredients together.
• Poke holes in cooled cake and glaze.
• Pudding box size is the small box of instant pudding--I think it's 3 ounce.
• Come to think of it, maybe it's 4 ounces.
• Hmmm-- Cake mix is standard cake mix size.