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KAHLUA CHOCOLATE-CRUNCH CAKE Recipe

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This recipe for KAHLUA CHOCOLATE-CRUNCH CAKE is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 350º. 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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