Yummy, Chocolate Kahlúa Cake!

Thursday, I was taking my son to school; they were talking on the radio, about most irritating and the most pleasant sounds to people. One of the most irritating sounds is people who smack their lips when eating. This is one of my personal pet peeves.

One of the most pleasant sounds is bacon frying. I was surprised; when my son said hearing birds, chirping in the morning is the most pleasant sound for him. I have to agree with him there, waking up on a sunny day with birds chirping outside your window, is a good start to a day.

This topic of course started us on a conversation of other things like favorite smells. A favorite smell in our house, especially if it is a birthday, is chocolate Kahlúa cake.

My children do not like a traditional birthday cake with frosting. When asked what they want for their cake, they always request Kahlúa cake. Recently for my husband's birthday, he requested not only a Kahlúa cake, but also the death by chocolate brownies. Yes, I did make both for him, how could I refuse?

The death by chocolate brownies with Kahlúa whipped cream was my first post on this blog. The Kahlúa whipped cream can be made to top the Kahlúa cake. I also suggest if you can, make the Kahlúa cake one day before you serve it.

I make this cake in a Bundt pan, if you have a mini Bundt pan this recipe works well for those. You can give mini cakes as presents for coworkers or friends. When using a Bundt pan to make a cake, you have to butter and flour the pan. I would suggest you use a product like Baker's Joy pan spray. With this spray you do not have to flour and butter the pan, it does it all for you. If you do not have this type spray. Butter your Bundt pan, instead of using flour, reserve about a quarter cup of dry cake mix and use it to flour your pan. The reason to use the dry cake mix is when you remove the cake from the pan, you will not have any white residue from the flour on your cake.

Ingredients:

1 box of chocolate cake mix, I suggest Betty Crocker's pudding in the mix, chocolate fudge cake.

1/2 cup vegetable oil

1 6 ounce box of chocolate pudding, I suggest Jell-O Brand

4 eggs

1 1/4 cups Kahlúa liqueur

1 cup powdered sugar, sifted

6 tablespoons of Kahlúa liqueur

Directions:

Preheat oven to 350°F

Combine the first five ingredients in a mixing bowl and blend well.

Pour into buttered and floured 9 ½ inch Bundt pan. Bake 45 minutes

While the cake is cooking, combine 6 tablespoons of Kahlúa and 1 cup sifted powdered sugar.

 After removing cake from the oven, do not remove from pan.

Powder sugar mixture, soaking into cake

 Take a knife I suggest a slicing blade and poke holes in the cake.

Pour the Kahlúa and powdered sugar mixture over the cake. If the Kahlúa mixture is pooling on top you probably need to add more holes.

Allow cake to cool for two hours in pan before removing.

If you are, making little Bundt cakes after they are cooled, wrap them in colorful cellophane and tie with a festive ribbon to give as gifts.