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Kahlua Cake - Kahlua Sweetheart Cake
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Serves/Makes:10 to 12 servings

  • 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
  • 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.
  • 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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