This recipe for Kahlúa Bundt Cake
submitted by Crystal D. L. Chambers; Salt Lake City, Utah.
Kahlúa
Bundt Cake
- 2 (18.25-ounce) packages
yellow cake mix with double pudding
3/4 cup Kahlúa
1/4 cup Creme de Cacao
1 cup evaporated milk
6 large eggs
2/3 cup vegetable oil
- Sweetened whipped cream
for accompaniment (optional)
- Preheat oven to 350°F
(175°C). Generously spray Bundt pan(s) with cooking spray
- Mix all ingredients on
high for 3 to 4 minutes in a standing mixer, 5 to 6 minutes if
hand held; until the mixture is extremely creamy and smooth and
lightens in color.
- Pour into pan(s) and bake
until sides of cake are pulling away from the pan, about 39 to
43 minutes. The crust will seem dark, but that is normal. Take
out and cool before inverting on to a plate. Dust with powdered
sugar or glaze with the following; it makes a moister-pudding
like texture when glazed.
- With a wooden pick, poke
holes all over the inverted cake then drizzle the following over
the cake: 3/4 cup powdered sugar mixed with enough Kahlúa
and water (even parts) to make a thin glaze..
- Serve by itself or with
a dollop of whipped cream.
Makes two smaller or one
large Bundt cake (Serves 10 to 16, depending on pan sizes).
Liquor Combination Substitutions:
3/4 cup rum plus 1/4 cup orange Frangelico; or
3/4 cup Irish Creme with either 1/4 cup Creme de Cacao or
Creme de Menthe.
