"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chocolate Kahlua Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chocolate Kahlua Cake, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Smith
Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package (18.25 oz. ) plain devil's food cake mix
1 package (5.9 oz.) chocolate instant pudding mix
3/4 cup Kahlua
1/2 cup water
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or safflower
4 large eggs
Glaze
1cup confectioner's sugar, sifted
1/4 cup Kahlua

Directions:
Directions:
Place rack in bottom of oven and preheat the oven to 350F. Lightly mist a 12 cup- bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, Kahlua, water oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for one 1 minute. Scrape the sides of bowl with a rubber spatula. Increase the speed to medium and beat for 2 or 3 more minutes , scraping the sides as often as needed. The batter should look thick and smooth. Pour the batter into prepared pan ,smoothing it out with a rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when pressed with your finger and a toothpick comes out clean, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge and invert it on a serving platter.

Prepare the glaze. Place the confectioners' sugar and Kahlua in a small mixing bowl and stir until well combined. Spoon the glaze over the top of the warm cake, allowing it to drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.

****Store the cake,covered in plastic wrap or under glass cake dome at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Bake time 45 to 47 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

478W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!