Home21 Kahlua Cake

Kahlua Cake

Comments : 1 Posted in : 21, alcohol, baking, birthday, cake, food, funny, humor, Kahlua, recipe, Uncategorized on by : Jeanette Rueb


April Fool’s! I hope you enjoyed Wednesday’s gag post. I felt a little bad, though. Here’s a real recipe (with delicious results) to keep you from going hungry.
I turned 21! That means I get to explore a whole new world of cooking and baking flavors and ingredients!

My mom has some amazing recipes. Like her, I often tend to use recipes as loose guidelines for things I’m more familiar with making… and then regret not writing it down when whatever I make is really tasty and I don’t remember what I put in it.

My mom’s recipe for Kahlua cake, however, is written down, and I got it as a 21st birthday present.

I’ve never cooked or baked with alcohol before, so this will be new for me. I know what it should taste like, though. I can only hope that I can channel her baking prowess for this one.

This will not be a “one for the cake, one for me” kind of recipe.

Looking at the recipe, it seemed pretty straightforward. I just had to mix the ingredients in the bowl, pour the batter into a greased Bundt pan, and pop it in the oven for a while.

The ingredients (of which I only had two) required a run to the store. Here’s what it took to make the cake:

  • 1 package of dark chocolate cake mix (I went with a box of Pillsbury Moist Supreme)
  • 1 package of instant vanilla pudding (I went with a 3.4 oz box of Jell-o brand)
  • 6 oz of dark chocolate chips (Ghirardelli is the best for baking, in my opinion)
  • 1/2 cup of Kahlua
  • 1/4 cup of oil (I used canola)
  • 4 eggs (or as my mom accidentally wrote it, “egs”)
  • 16 oz of sour cream

Preheat the oven to 350 degrees and start mixing. Everything blends together really smoothly, so just put everything into a large bowl and have a firm spatula at the ready for the end.
Mix the batter until smooth. Grease the Bundt pan or sprinkle some flour around the inside before pouring the batter in. 
Pour and set a timer for 45 minutes. When the timer goes off, you’ll do a toothpick test. If need-be, put it back in the oven for another 15 minutes or so.
In the oven

In the meantime, while I’m waiting for the cake to bake, I typically wash the dishes.

After about half an hour, my entire apartment smelled like chocolate cake and vanilla pudding. It was intoxicating.

I did the toothpick test after 45 minutes and put it back in for another 10 minutes. It came out looking like heaven in a pan.

Baked cake

I let the cake cool while I worked on another recipe.

Once it had cooled, I flipped the cake out of the pan and onto the lid of my largest mixing bowl. Next step: making the glaze.

Cake -- out of the pan

The recipe for the glaze is as follows:

  • 3/4 cup semisweet chocolate chips (I just used the rest of the ones from earlier and melted them)
  • 3 Tbsp butter (I melted it)
  • 1 Tbsp light corn syrup
  • 1/4 tsp vanilla extract
Combine all the ingredients in a smallish bowl. You’ll end up with about a cup of glaze.
Pour the glaze over the top of the cake and cover until you’re ready to serve it.

Happy 21st birthday, Jenny.


One thought on : 1

  • April 4, 2015 at 2:45 pm

    I should mention that Kahlua cake, like many baked goods created using alcohol for flavor, is better after sitting for a few days. The sitting time allows the flavor to permeate the rest of the cake.

    As long as you have it stored in a sealed container (room temperature is fin), you should not have to worry about it going stale.

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