Chocolate Kahlua Cake

Ingredients

Cake

• 1 (18.25 ounce) box Duncan Hines Butter Recipe Fudge cake mix*
• 4 eggs
• 1/2 cup (1 stick) butter (softened)
• 3/4 cup Kahlua

Chocolate Kahlua Cream Cheese Icing

• 8 ounces cream cheese (softened)
• 1/2 cup (1 stick) butter (softened)
• 1 pound confectioners' sugar
• 1/2 cup cocoa (or to desired darkness)
• 1 teaspoon almond flavoring
• Kahlua
• Chopped pecans or almonds
• Cocoa

Instructions

1. Heat oven to 375 degrees F.

Cake

1. Prepare cake mix according to directions on box, adding the Kahlua to batter. Pour into 3 (9-inch) layer cake pans that have been sprayed well with butter-flavor Pam cooking spray.
2. Bake for 23 to 27 minutes or until a wooden pick comes out clean.
3. Remove from oven, remove from pans and place on waxed paper to cool.

Chocolate Kahlua Cream Cheese Icing

1. Beat cream cheese and butter.
2. Sift cocoa and confectioners' sugar together.
3. Add sugar mixture to butter mixture.
4. Add almond flavoring (or any flavoring of choice).
5. Add the Kahlua a little at a time until mixture is of spreading consistency.
6. Add nuts to icing, if desired. Use as filling between layers and ice sides and top of cake.
7. Sprinkle cake with chopped nuts and dust with cocoa.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by Annette at Recipe Goldmine 10/28/2001 9:07 pm.