Source:

TAW

Serves/Makes:10 to 12 servings

Ingredients

• 3/4 cup (175 ml) unsweetened cocoa
• 1 tsp (5 ml). instant coffee crystals
• 1 cup (225 ml) boiling water
• 1/2 cup (125 ml) plus 2 tbsp (30 ml) Kahlua, divided
• 1/2 cup (125 ml) butter, softened
• 1/4 cup (60 ml) shortening
• 1-3/4 cups (425 ml) sugar
• 3 eggs
• 1 tsp (5 ml). vanilla
• 2 cups (475 ml) shifted all-purpose flour
• 1-1/2 tsp (7 ml) baking soda
• 3/4 tsp (4 ml). salt
• 1/4 tsp (1 ml). baking powder
• Kahlua Fudge Frosting:
• 1 6 oz (168 grm) package semisweet chocolate pieces
• 1 cup (225 ml) butter
• 1/4 cup (60 ml) kahlua
• 1/4 cup (60 ml) half and half
• 2-1/2 cups (600 ml) powdered sugar

Preparation

• Preheat oven to 350 degrees (175 C.).
• Line 2 9 inch round pans with parchment paper and lightly grease sides of pans.
• In one small heatproof bowl, blend cocoa, coffee, and water.
• Stir in 1/2 cup (125 ml) Kahlua and allow to cool.
• In a large bowl, beat butter, shortening, sugar, eggs and vanilla until light and fluffy.
• In another small bowl, combine flour, baking soda, salt and baking powder.
• Alternately add flour mixture and cocoa mixture to butter mixture, beating well after each addition.
• Divide batter evenly in pans.
• Bake 25 to 30 minutes, just until a wooden toothpick inserted into centers comes out clean.
• DO NOT OVERBAKE
• Cool on wire racks 5 minutes.
• Loosen edges, remove from pans.
• Peel off parchment paper and cool cakes completely on wire racks.
• Brush bottom of each layer with 1 tbsp (15 ml) Kahlua.
• Fill and frost with Kahlua fudge frosting.
• Let stand until frosting is set.
• Kahlua Fudge Frosting:
• Combine chocolate, butter, Kahlua and half and half in medium saucepan.
• Stir over medium heat until chocolate melts.
• Remove from heat.
• Blend in powdered sugar.
• Beat until frosting is cool and of spreading consistency.
• (Pan may be placed over ice water to hasten cooling)

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