Coffee Liqueur Microwave Cake Recipes

Steps:

• Make cake mix according to instructions on package.
• Add the instant coffee and mix well.
• Pour the batter into 2 greased and floured 9 inch cake pans.
• Bake according to instructions on package.
• Place on wire rack to cool completely.
• With a large serrated knife, split each cake horizontally to make 4 layers.
• Sprinkle 1/4 cup of the Tia Maria on the cake layers and set aside. Try to add the same amount of liqueur on each cake.
• Make the vanilla pudding using the package directions, -- please note -- that you have to use the remaining 1/4 cup of Tia Maria as part of your liquid ingredients in the pudding .
• Spread 1/3 of the pudding between each layer of cake as you assemble it.
• Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.

Steps:

• Preheat oven to 350.
• Oil a 12 cup bundt pan.
• Using electric mixer, blend all ingredients except powdered sugar until smooth about 3 minutes.
• Pour into prepared pan.
• Bake until tester inserted near center comes out clean, about 45 minutes.
• Cool.
• Invert onto serving platter.
• Dust with powdered sugar.

Steps:

• Grease a microwave ring pan and line with paper towel by cutting a neat circle in the centre of the paper towel.
• (i often just spray it with non stick spray) Cream the butter and caster sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift the self-raising flour and cocoa and fold into egg mixture alternately with milk.
• Pour mixture into prepared tin and cook on high for 5 minutes.
• Stand for a minute before turning out onto cooling rack.
• Pour the hot syrup over the hot cake.
• When cool, decorate with whipped cream and fresh fruit or grated chocolate.
• Coffee Syrup:.
• Combine all the ingredients for the sauce in a jug, except the liqueur.
• Boil in the microwave on high for 3 minutes, stirring often to dissolve the sugar.
• Add coffee liqueur and pour over hot cake.