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 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!