This recipe has been in my collection since my college days. In fact, the original recipe typed out by my friend Emily may have been typed out on a Brothers word processor. (We old, girlfriend!)
I’ve been faithfully watching this year’s Holiday Baking Championship and the bakers competing there love some booze in their baked goods. Aside from this cake and a rum cake that I made a few years ago, baking with alcohol is not something that I’m very experienced with myself. But I salute whoever developed this recipe and decided to try some Kahlua in a cake because it’s amazing!
This is a very rich and decadent cake that I know will become a favorite the minute you try it. The Kahlua gives it just the right touch of a cocoa taste without venturing into a heavy chocolate taste.
You can also make this cake in a mini bundt pan. Those little cakes make great gifts! This recipe makes 18 mini bundts.
Kahlua Cake
1 box yellow cake mix
1/2 cup sugar
1 (3.9 oz) pkg. instant chocolate pudding mix
1 cup oil
4 eggs
1/4 cup water
1/4 cup vodka
1/4 cup Kahlua
Preheat oven to 350.
Grease and flour bundt pan*. Mix ingredients for 4 minutes. Pour into pan; bake for 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; turn onto plate. Poke holes and pour glaze over cake.
Glaze
1/2 cup confectioners sugar
1/4 cup Kahlua
Mix with spoon until smooth. Pour over poked cake. Refrigerate. Will keep in refrigerator for 7 to 10 days.
Notes:
* I never “flour” a pan when the recipe calls for it. I just “grease” only. However, I read a good tip about flouring pans for chocolate cakes: use cocoa powder instead of flour so that you don’t have white flour showing on your dark cake.