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Kahlua Cake Recipe

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This recipe for Kahlua Cake, by , is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patsy Allen, wife of Jim Allen, SCORH


1 box of Duncan Hines Devil’s Food Mix
2 teaspoons of cocoa
½ cup of sugar
¾ cup of water
1/3 cup of oil
3 eggs
½ cup of Kahlua
¾ cup of coffee
½ stick of butter
1 cup of sugar
1/3 cup of evaporated milk
1 cup of chocolate chips

For cake: Preheat oven to 350. Grease bunt pan. Mix the dry ingredients together first, then add the wet ingredients. Mix for 4 minutes on medium speed. Bake for 50 minutes. Let cake sit for 10-15 minutes before turning out. For topping:
Heat to boil butter, sugar, and evaporated milk in a medium sauce pan. Boil for 2 minutes. Remove from heat and add 1 cup of chocolate chips. Mix until smooth. If it is too thick, add a few more drops of milk. Top cake while it is still warm.




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