Kahlua Swirl Cake Recipes

Steps:

• Preheat oven to 350F and lightly grease/flour 2 8" cake pans.
• Prepare mix as directed.
• Bake cake in prepared pans.
• Cool.
• Mix pudding according to directions, except use, 3 cups milk, and 1/2 cup Kahlua.
• In a large deep bowl (I have a special glass bowl that is flat on the bottom that I use) place one half of cake.
• Pour half of pudding over cake.
• Top with half of Cool Whip.
• Then add second cake and top with pudding and Cool Whip.
• Cover with plastic wrap and keep in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Steps:

• Grease and flour 9 inch fluted tube pan.
• Prepare streusel filling by mixing all together.
• Preheat oven to 350 F.
• Resift flour with baking powder, soda, salt and mace.
• In large bowl, combine butter, sugar, eggs and vanilla.
• Beat 2 mins on medium speed (batter may appear curdled).
• On lowest speed, blend in flour alternately with sour cream and Kahlua.
• Turn 1/3 batter into prepared pan.
• Cover with 1/2 streusel filling, an additional 1/3 batter and remaining streusel.
• Top with remaining batter.
• Bake for 45 mins, or until golden brown.
• Remove from oven and let stand for 10 mins.
• Invert onto cake rack; cool until lukewarm.
• Remove pan.
• Combine all glaze ingredients and beat until smooth.
• Spoon over top of lukewarm cake.
• Garnish with pecan halves.

Steps:

• Make crust:
• Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
• In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
• Make chocolate layer:
• In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
• Make buttercream layer:
• In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
• Run a knife around edge of pan and carefully remove side of pan.

Steps:

• Mix cake mix through eggs.
• Add chocolate chips.
• Pour into a oiled Bundt pan.
• Bake at 350 for 45 to 55 minutes or until done.
• Cool cake.
• Remove from cake pan.
• Place cake on a platter.
• Sprinkle with powdered sugar.