Wednesday, November 3, 2010

Paula Deen's Kahlua Cake and a fabulous 80's party!

Kahlua Cake from Paula Deen's Magazine
INGREDIENTS:

Kahlua Cake

1/2 cup pecans, chopped

1 (18 1/4 ounce) German chocolate cake mix

1 (4 ounce) box instant chocolate pudding mix

1/2 cup water

1/2 cup vegetable oil

1/2 cup Kahlua (coffee-flavored liqueur)

4 large eggs

Kahlua Topping

1/2 cup butter

1 cup sugar

1/4 cup Kahlua

1/4 cup water
 
DIRECTIONS:

  • 1 Preheat oven to 350 degrees; grease and flour a 10-cup Bundt pan.




  • 2 Sprinkle chopped pecans evenly over bottom of pan; set aside.




  • 3 In large bowl, combine cake mix and pudding mix.




  • 4 Add water, oil, liqueur and eggs.




  • 5 Beat at medium speed with an electric mixer until smooth.




  • 6 Pour into prepared pan and bake for 45 minutes, or until a wooden pick inserted in center comes out clean.




  • 7 While cake is baking, prepare Kahlua topping; in a medium saucepan, combine all ingredients.




  • 8 Bring to a boil over medium heat; boil for 2 minutes, stirring often.




  • 9 When cake is done baking, carefully pour hot Kahlua topping over cake.




  • 10 Let stand in pan, for 4 hours.




  • 11 Invert cake onto wire rack.




  • "Grease" and flour means PAM spray and flour in my kitchen:)

    Ok, once floured, in go the nuts. You can definitely omit these, but it's just so darn pretty when it's done.

    Alright, step 3 and 4 here in the bowl.
    I do not have a Kitchenaid or anything of the sort- so this is my mixer and hey, it works!

    So pretty! Blended and in the pan it goes.

    Bake for 45 minutes :)

    Ingredients for the Kahlua sauce. This is what makes the cake super rich and gooey.

    Here comes the 'caramel' sauce!

    Bring sauce to boil for 2 minutes. Smells like caramel-y goodness!

    The chocolate kahlua cake out of the oven....but wait, the next step is where the trick is!

    So, I was going to take a picture of me pouring the caramel in, but that would've become a disaster real quick! So, you slowly pour the caramel sauce over the cake right out of the oven. You have to pour...wait....pour....wait....because it takes a couple minutes for it to soak in and not spill over.

    Mostly soaked in.....and then you let it sit for 4 hours and absorb all the gooeyness.

    TA-DA!!! This is not a cake for the faint of heart. Very rich, very moist and gooey. Goes great with whipped cream.

    I make this cake every year for my Father in Law's birthday and have made it for a Halloween Party the last 2 years :)
    Here's a pic of Craig and me dressed 80's for this year's party:

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