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This recipe for KAHLUA CHOCOLATE-CRUNCH CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Tuesday, August 11, 2009


1 package Duncan Hines, Devil's Food cake mix
3/4 + 1 1/2 teaspoons milk
3/4 cup sour cream
3 eggs
1/2 cup canola oil
1/4 cup Kahula liqueur
3/4 teaspoon ground cinnamon
2 ounces semisweet chocolate, grated
2 tablespoons instant coffee powder
3 16-oz. cans vanilla frosting
2 bars (1.52 ounces each) Nestle Crunch with Caramel candy bars, chopped

Preheat oven to 350. Coat two 9-inch round cake pans with cooking spray. At low speed beat cake mix, 3/4 cup milk, sour cream, eggs, oil, liqueur and cinnamon 30 seconds. Increase speed to medium-high; beat 2 minutes. Stir in semisweet chocolate.
Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Remove from pans; cool on racks.
Stir coffee powder into remaining milk and stir into frosting. Place one layer on serving platter; spread with 1 1/2 cups frosting and top with candy.
Top with remaining cake layer. Spread top and side of cake with remaining frosting.

Personal Notes:
Personal Notes:
A quick and easy cake that tastes like you spent hours making.




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