posted by lj 01-15-101 5:41 PM
Chocolate Kahlua Cake
Source:The Cake Mix Doctor
Serves:16
Preparation time: 8 minutes
Baking time:45-47 minutes
Assembly time: 2-3 minutes
1 pkg. (18.25 oz.) plain devils food cake mix
1 pkg. (5.9 oz.) chocolate instant pudding mix
3/4 cup Kahlua
1/2 cup water
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
4 large eggs
Glaze:
1 cup confectioners sugar, sifted
1/4 cup Kahlua
Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, Kahlua, water oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 2-3 minutes more, scraping the sides down if needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted into the center comes out clean, 45-47 minutes. Remove the pan from the oven and place it on a rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a serving platter.
Prepare the glaze. Place the confectioners sugar and Kahlua in a small mixing bowl and stir until well combined. Spoon the glaze over the top of the warm cake, allowing it to drizzle down the sides and into the center of he cake. Allow the cake to cool completely before slicing.
Store this cake, covered in plastic wrap or under a glass cake dome, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.