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    You are in: Home / Baking / Chocolate Kahlua Cake Recipe
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    Chocolate Kahlua Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 28, 2003

      This was just the bees knees! I had a special guest for dinner and the family inhaled it! It was so moist and chocolately it need only simple garnishment. I dollop of whipped cream and a few chocolate sprinkles and dessert was on! I did add a 1/3 cup of flour for high altitude, though. Sure was a special finish to a great meal and I sent 4 pieces home with the visiting folks, by request. Thanks for a wonderful keeper!

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    • on October 13, 2002

      Lisa, this cake is DIVINE! Very, very easy to mix up and bake. I could only squeeze a half of a cup of Kahlua out of the bottle, so it was shy of the 3/4 cup called for in the directions. Didn't really seem to matter. It's still yummy! Made a simple chocolate chip glaze for the top and Voila! This could quite possibly become my favorite cake! Thanks a bunch for posting. Laudee C.

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    • on July 25, 2002

      This is Excellent. I made for my husbands birthday cake yesterday and he loved it. It is not too sweet and the glaze contrasts so nicely with the dark cake and makes such a lovely presentation. Served with some french vanilla ice cream and you're in heaven! The only variation I made is that I used devil's food instant pudding instead of regular chocolate, and the only change I would make in the future is to warm the kahlua before mixing with the sugar for the glaze, just for easier mixing. This will be made often at my house. Thanks Lisa for a great recipe!

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    • on April 29, 2005

      Incredibly easy to make. Flour may not be needed when preparing the pan. A little too dry for my taste. I might add chocolate chips next time.

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    • on March 20, 2005

      I have almost the same recipe except that the sugar and kahlua is cooked on the stovetop for two minutes. The hot kahlua syrup is then poured on the hot cake as it is taken out of the oven. I use a knife to loosen the cake around the edges so the glaze can drip down the sides of the pan. Cool 20 minutes, invert onto a plate to finish cooling. Wala the glaze is on the top without as much mess. This cake is really moist and keeps well for at least four days. I got rave revues the last time I made it.

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    Nutritional Facts for Chocolate Kahlua Cake

    Serving Size: 1 (89 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 321.5
     
    Calories from Fat 119
    37%
    Total Fat 13.3 g
    20%
    Saturated Fat 2.3 g
    11%
    Cholesterol 52.8 mg
    17%
    Sodium 365.1 mg
    15%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 0.9 g
    3%
    Sugars 28.3 g
    113%
    Protein 3.6 g
    7%

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