Thursday, April 8, 2010

Kahlua Cake

Kahlua Cake - made April 1, 2010, adapted from recipe from Patricia Ng

I haven't kept up with this blog much lately, partly because I haven't had as much time to bake as often and partly when I have baked, I've made things I've already blogged about. My nieces were here last week for spring break and I did make one of our favorite cakes. I first had this cake when I worked at eBay and my coworker friend Patricia made this cake. I thought it was scrumptious. Patricia shared the recipe but over the years I've somehow lost track of it. So for this version, I've tried to recreate what I remember of it. It turned out pretty well so this time I'm documenting it.

This is really easy to make. The directions are somewhat sparse and I play around with the proportions of the Kahlua and water in the cake and the amount of Kahlua and confectioners' sugar in the glaze. I make the glaze and heat it until it has a syrupy viscosity but I admit I didn't really measure. I just made it until it "looks right". You can't really go wrong. This is more of a soaking syrup than a glaze anyway. You don't want it too thin but don't make it so thick that it's a noticeable glaze on the cake. This is another good picnic-type cake as it's very versatile and travels well.

1 package yellow cake mix
1 4-ounce package instant chocolate pudding mix
4 large eggs
1 cup oil
1 cup mixture of Kahlua and water (mix to taste – you can use all Kahlua if you want a stronger taste of Kahlua or ½ and ½ or ¾ and ¼ or anywhere in between

½ cup confectioners’ sugar
¼ to 1/3 cup Kahlua

1. Preheat oven to 350˚F and spray a 10-inch Bundt pan.
2. Sift yellow cake mix until lump-free. Combine all ingredients in the mixing bowl of an electric stand mixer and beat with a paddle attachment until smooth – 2 to 3 minutes.
3. Pour into prepared pan and bake until a toothpick inserted into the cake comes out with moist crumbs clinging to it (toothpick inserted in the outer edges should come out clean).
4. For the glaze: combine confectioners’ sugar and Kahlua in small saucepan over medium heat and whisk to a boil. Brush glaze over warm cake.

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