Paul's Birthday Cake: The Kahlua Cake



Link to the video: Kahlua Cake 

https://www.youtube.com/watch?v=3WwE5D3yRmM&ab_channel=JeanMariner

We found the cake tastes best when it's made a day in advance. 

So the plan for the cake: 

350 degrees, buttered and floured bundt pan. 

Mix in a large bowl: 

1 stick of butter, melted

1 C vanilla yogurt (or sour cream)

1 C amaretto or coffee liquor

4 eggs

1 box chocolate cake mix

1 box chocolate pudding mix (doesn't seem to matter if it's instant or not)

Stir well, then add about 1 C of chocolate chips. 

Pour into the prepared bundt pan. 

Bake for 50 minutes.  

With about 20 minutes remaining, make the syrup.

melt 1 stick of butter in a saucepan.  Add about a cup of sugar, stir and let bubble. Add a tablespoon or two of cocoa powder of any kind, keep stirring and let bubble for 10 or so minutes (keep stirring!)  Then add a cup of coffee/amaretto liquor mixture. Add this early and boil off the alcohol if you want less alcohol, add this at the last minute if you want more alcohol in your cake. 

When the cake comes out of the oven (it should be springy on the top and leave the sides of the bundt pan), slowly pour the syrup over the top of the cake.  This will take some time; you'll need to be patient pouring the syrup over the top.  

Let the cake cool completely, then turn it over onto a pan.  

Alternate flavors: 

Lemon cake with lemon pudding mix, lemon yogurt, lemon juice, limoncello. 

AllRecipes.com offers an "Irish Cream Bundt Cake" that has a similar "feel" in terms of using pudding mix, 4 eggs, a cake mix, and a flavored liqueur.  There's even a sauce to pour on the top; but AllRecipes says to remove the cake from the pan, let cool, then pour the sauce as a "glaze."

AllRecipe's version: It's made with pecans placed evenly in the pan before the batter is poured in. The batter includes: yellow cake mix, vanilla pudding, 4 eggs, a little water, 1/2 C oil, 3/4 C Irish Cream Liqueur.  The recipe also includes a "glaze" for after the cake is removed from the pan and cooled. The glaze contains a stick of butter, a little water, 1 C sugar, and 1/4 C Irish Cream Liqueur. 

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