This wickedly-good cake is flavored with chocolate and coffee liqueur. It begins with a cake mix to make it fast and easy.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- Cake:
- 1 package dark-chocolate cake mix
- 1 cup vegetable oil
- 1 (3-ounce) package instant chocolate pudding
- 4 eggs
- 3/4 cup strong coffee
- 1/2 cup creme de cacao
- 1/4 cup Kahlua
- .
- Topping:
- 1 cup confectioner's sugar, sifted
- 2 Tablespoons strong coffee
- 2 Tablespoons Kahlua
- 2 Tablespoons creme de cacao
Preparation:
Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.)
Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick.
Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.
Yield: 8 to 10 servings
Recipe Source: InterCourses: An Aphrodisiac Cookbook by Martha Hopkins, Randall Lockridge (Terrace Publishing)
Reprinted with permission.
Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick.
Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.
Yield: 8 to 10 servings
Recipe Source: InterCourses: An Aphrodisiac Cookbook by Martha Hopkins, Randall Lockridge (Terrace Publishing)
Reprinted with permission.
