Monday, April 12, 2010

Kahlua Chocolate Cake

Oh do I have a fabulous treat for you today!  You will want to make this one right now - - as soon as you gather the simple ingredients. This is a moist rich chocolate cake, and you'll most likely want more than one slice. Ummm! Ummmm! I can still savor the last bite melting on my tongue.

This recipe was passed on to me by my friend, Candy D., who has other recipes posted here.  I made mine healthier by using organic cake mix with no dairy or preservatives in the mix (have ya looked at the ingredients on a Betty Crocker cake mix!). You can also use a gluten free cake mix.  I used an organic pudding mix, containing no dairy and no gluten, along with using cage free, hormone free eggs. Of course I used real butter; there is NO substitute for real butter in a recipe.

So let's get started. Here's what you need to pull from your pantry:
  • 1 yellow cake mix (I highly recommend Dr Oetkers organic for DF and GF - - and unfortunately, they are NOT paying me to say that)
  • 1 small chocolate pudding, instant, (again, Dr Oetkers organic for DF or GF)
  • 4 eggs
  • 1 cup vegetable oil
  • ¼ cup vodka
  • ¼ cup kahlua
*** ICING ***
  • 1 cup sugar
  • ½ cup butter (1 stick)
  • ¼ cup water
  • 2 tablespoons vodka
  • 2 tablespoons kahlua
This is so easy:
  • Combine all ingredients into large mixing bowl.
These are the organic mixes I prefer: Dairy Free, and also comes Gluten Free, but I did not use GF.

I find the difference between a free-range, hormone-free brown egg, and your standard mass produced white egg to be quite extreme.  The best one's I get are from my parents; unfortunately I only see them once a month or so.
  • Beat on low to medium for 10 minutes
  • Pour into DeMarle Bundt pan or greased bundt pan. If you've never used DeMarle, you should try it soon. No greasing, no flour, and always a clean peel!
  • Bake at 325 convection for 50 minutes (high altitude) or 350 standard oven for 55-60 minutes.
For icing:
  • Combine sugar, butter and water in a medium saucepan on the stove.
  • Bring to a boil. Watch and stir carefully as you do not want sugar to brown.
  • Cool sugar mixture.
  • Cool cake for 10 minutes, out of the oven, but still in the bundt pan.
  • Add the 2 T of each, vodka and kahlua to sugar mixture. Whisk until well blended.

If you find this Russky Standard Vodka sold in the US - - buy it! It is rarely imported, pure, and the favored original among Russian nationals (so we were informed by our highly respected friends in Russia). We bought home at least 2 bottles on every trip we took to Russia.
  • Slowly pour icing mixture all over baked cake while it is still in the bundt pan.
  • Allow cake to remain in pan about 10 minutes to soak up all the icing.
  • Gently remove cake from pan and allow to cool completely before serving.

1 comment:

Jaymiebeth said...

Is that how you get the boys to take a good nap? :) Looks so good!