Kahlua Cake

Remember that bottle of Kahlua you bought for that party a few years ago?  The one that's aging in your liquor cabinet?  It's time to break it out and use it it in this recipe.  This recipe cheats a little by using a box mix, but with the addition of a few extra items, this cake will result in a moist, rich and decadent treat.  To go over the top, whip up some heavy cream with a few teaspoons of Kahlua to dollop on the cake.  In fact, dollop some of that cream into your coffee as well.

This recipe comes from my friend Julie.  She and I worked together in the 90's and we loved to talk about food and share recipes.  Here's one of the many great recipes that she shared with me, I believe it was passed to her from her friend Sue.  I often wonder how many times a recipe gets shared?  I know I've shared this one a few times already.  I hope you'll try it and share it too!

Ingredients for the cake

1 package Chocolate Cake Mix

1 small package chocolate or fudge instant pudding

1/4 cup oil

1/2 cup Kahlua

1/2 water

4 eggs

1/2 cup chopped nuts

Ingredients for the Topping

1 cup granulated sugar

1/4 cup water

1 stick unsalted butter

1/3 cup Kahlua



Preheat the oven to 325 degrees.  Grease and flour a tube (bundt) pan.  In a large mixing bowl, combine the cake mix, pudding mix, oil, Kahlua and water.  Mix well.  Add the eggs one at a time, mixing well after each addition.  Sprinkle the chopped nuts in the bottom of the prepared pan.  Spoon the batter over the nuts.  Bake for 50-60 minutes until a toothpick comes out cleanly.  

While the cake bakes, prepare the topping.  In a small sauce pan combine the sugar, water and butter and bring to a boil over medium heat.  Boil for 2 minutes.  Remove from heat and add the Kahlua.  Pour this mixture over the hot cake.  Let the cake set in the pan for 30-40 minutes before turning out onto a serving dish.  Enjoy!