Kahlua Cake With Kahlua Topping |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 4 |
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One of my favorite drinks is made with kahlua so I couldn't resist making and then posting this yummy cake. Plan ahead, cake must cool for 4 hours. Cooling time is included in prep time. I got it from Paula Deen's magazines. Ingredients:
1/2 cup pecans, chopped |
1 (18 1/4 ounce) german chocolate cake mix |
1 (4 ounce) box instant chocolate pudding mix |
1/2 cup water |
1/2 cup vegetable oil |
1/2 cup kahlua (coffee-flavored liqueur) |
4 large eggs |
1/2 cup butter |
1 cup sugar |
1/4 cup kahlua |
1/4 cup water |
Directions:
1. Preheat oven to 350 degrees; grease and flour a 10-cup Bundt pan.
2. Sprinkle chopped pecans evenly over bottom of pan; set aside.
3. In large bowl, combine cake mix and pudding mix.
4. Add water, oil, liqueur and eggs.
5. Beat at medium speed with an electric mixer until smooth.
6. Pour into prepared pan and bake for 45 minutes, or until a wooden pick inserted in center comes out clean.
7. While cake is baking, prepare Kahlua topping; in a medium saucepan, combine all ingredients.
8. Bring to a boil over medium heat; boil for 2 minutes, stirring often.
9. When cake is done baking, carefully pour hot Kahlua topping over cake.
10. Let stand in pan, for 4 hours.
11. Invert cake onto wire rack.
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