Ingredients for Frozen Kahlua Cake
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How to Make Frozen Kahlua Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the cocoa powder and egg yolks until well combined.
- In a separate small bowl, dissolve the baking soda in the hot coffee. Stir in the Kahlúa.
- Gradually add the coffee mixture to the butter mixture, alternating with the flour, beginning and ending with the wet ingredients. Mix until just combined.
- Gently fold in the vanilla extract and the beaten egg whites until just combined.
- Pour batter into the prepared bundt pan. Gently tap the pan to remove air bubbles.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, prepare the glaze: whisk together the powdered sugar, Kahlúa, and milk until smooth and pourable. Adjust consistency as needed.
- Pour the glaze evenly over the warm cake.
- Let the cake cool completely in the pan before inverting it onto a wire rack.
- Once completely cooled, cover the cake tightly with aluminum foil and freeze for at least 4 hours, or preferably overnight.
- About 1 hour before serving, remove the cake from the freezer. Let it thaw slightly. Top with whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
121 g
Sugar
2642g
Fat
552g
Carbs
278g
