Chocolate Kahlua Cake

This is going to be perfect for Easter Dinner. Maybe with a big bowl of fresh strawberries. I'm sure you still have plenty of Kahlua left from making the Kahlua Mousse a few weeks ago.

Chocolate Kahlua Cake
10-12 servings
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2 cups sugar
2 cups all-purpose flour, sifted
1/8 teaspoon salt
1/2 cup butter
2 tablespoons cocoa powder
1/8 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/3 cup water
2/3 cup Kahlua
1/2 cup sour cream
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon almond extract
Glaze (recipe below)

Preheat the oven to 300 degrees F. Grease and flour a Bundt cake pan. In a large mixing bowl combine, the sugar, flour, and salt; set aside. In a small saucepan bring the butter, cocoa, cinnamon, nutmeg, and water to a boil. Remove from the heat. Add the Kahlua and pour the mixture into the dry ingredients, and mix well. Add the sour cream, eggs, baking soda, and extract, stirring after each addition. Pour into the prepared pan and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Glaze the cake.

GLAZE
1/2 cup sugar
1/8 cup water
1/4 cup Kahlua
1/4 cup butter

In a small saucepan combine all the above ingredients. Heat over medium-high heat until the butter has melted and the sugar is dissolved. Drizzle over cooled cake.