My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, March 23, 2012

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
print recipes

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.

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.


  1. wow, this is beautiful yummy and so going to be made by me!

  2. This sounds like my kind of cake. I have everything in the house but the sour cream! Yum! xo

  3. Anything chocolate has to be good!:-)

  4. Set a place for me too, please! YUM! I forgot to YUM about the horseradish mashed potatoes yesterday. Oh what a meal this is working up to be. I never have a drink anymore because of meds for fibromyalgia but I used to love a modified "Sombrero" - Kahlua and milk (rather than cream) topped with nutmeg. So good. I first had horseradish in college at a little pub called the Park Lane near the Buffalo (NY) Zoo. There were huge brandy snifters of the big oyster crackers on the tables, with jugs of horseradish. Well, I just did what everyone else was and topped some crackers with the horseradish and fell in love. Great with cocktail sauce too. The big draw of the place was their "Beef on 'Weck" sandwiches - shaved roast beef (rare) piled hile on kummelweck rolls, after the top of the roll was dipped in the au jus. Oh, such delight!

  5. Thanks for this wonderful recipe, Beverly. I am making this, for sure. Deb (Ontario, Canada)

  6. My mouth is watering beyond belief!! Gosh I wish I had it right now!!


Note: Only a member of this blog may post a comment.