Does anyone have a recipe for Khaluah chocolate cake?

Answer 1

Kahlua Chocolate Cake

* 3 Egg whites
* 3 Egg yokes
* 1/4 c Strong cold coffee
* 1/4 c Granulated sugar
* 5 1/4 c Flour
* 3/4 c Kahlua
* 1/2 c Shortening
* 1/2 c Unsweetened cocoa
* 1 c Light brown sugar
* 5 1/2 ts Baking soda
* Kahlua Frosting


IKAHLUA FROSTING
1 lb Box sifted powdered sugar
6 tb Butter
3 tb Unsweetened cocoa
3 tb Hot coffee
3 tb Kahlua

Grease and flour two 9inch cake pans, set aside. Preheat oven to 350*F.
Beat egg whites untill soft peaks form. Gradually add granulated sugar,beat until soft peaks form,set aside. Cream shortning and brow sugar until fluffy. One at a time add egg yolks,beating well after each. Sift flour,cocoa,and baking soda together. Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition. Fold egg whites into batter. Pour into pans. Bake 30 to 35 minutes until done. Cool 10 minutes. Turn on wire racks. Cool completly. Frost. Kahlua Frosting In bowl, cream butter.Add powdered sugar and cocoa, beat continually while
adding Kahlua. Still beating, add hot coffee to a thick and smooth
consistancy.

Answer 2

Over the decades all the recipes came down to this...
Use your favorite chocolate cake recipe and substitute Kahlua for water. If you are substituting milk with Kahlua, then compensate with powdered milk. In this case, you might want to hold back on 1 oz. and add 1 oz. of heavy cream instead. Some recipes call for a little instant coffee powder, enough for a 6 oz coffee.

Some recipes made a dry/heavy cake so that they could drizzle Kahlua over it the way you would with fruit cake.

Some even frost the cake with powdered sugar and Kahlua OR powdered sugar, 1 tsp. instant coffee, butter & Kahlua OR they use coffee to flavor instead of Kahlua. In any case, do not forget the vanilla because the best Kahlua's have vanilla in it.

Answer 3

I think you meant it KAHLUA. It's a liquor with coffee flavor.
So here's one of my fave:

CHOCOLATE KAHLUA CAKE

1 chocolate cake mix (I use Pillsbury Plus)
1/2 c. vegetable oil
1 box instant chocolate pudding
4 eggs
3/4 c. strong instant coffee (made with 2 tsp. coffee with 1 c. water; cool before adding)
3/4 c. Kahlua
1 c. sifted powdered sugar
2 tbsp. cooled coffee
4 tbsp. Kahlua

Combine first 6 ingredients and beat for 4 minutes. Grease and flour a tube pan. Bake at 350 degrees for 45 minutes. Check for doneness with a toothpick which must come out clean. Cool.

Combine the following in a small bowl: 1 cup sifted powdered sugar, 2 tablespoons cooled coffee, 4 tablespoons Kahlua, mix well.

Use a short skewer to poke holes in top of cake and let this mixture drip in. It is not a glaze. Dust with confectioners' sugar for an attractive finish. Serve with your favorite ice cream. A chocolate lover's delight!

Just try it.. it's so yummy! ^o^

Answer 4

This is one of my favorite dessert recipes, and is always a hit at Thanksgiving and Christmas dinner!!

Flourless Chocolate Cake

1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Answer 5

Try cooks.com

Answer 6

mmmmmmm sounds YUM'O