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