3 April, 2015
Kahlua CakeComments : 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.
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.
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.
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