Ingredients for Kahlua Cake With Kahlua Topping
- 1/2 cup chopped pecans
- 1 (15.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant chocolate pudding mix
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup Kahlua
- 3 large eggs
- 1/4 cup butter
- 1 cup granulated sugar
- 1/4 cup heavy cream
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How to Make Kahlua Cake With Kahlua Topping
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-cup bundt pan. Sprinkle 1/2 cup chopped pecans evenly over the bottom of the pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix and 1 (3.4 oz) package instant chocolate pudding mix.
- Add 1 cup water, 1/2 cup vegetable oil, 1/2 cup Kahlua, and 3 large eggs.
- Beat at medium speed with an electric mixer until smooth and well combined.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden pick inserted into the center comes out clean.
- While the cake is baking, prepare the Kahlua glaze:
- In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup Kahlua, 1/4 cup butter, and 1/4 cup heavy cream.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 2 minutes, stirring frequently, until the sauce thickens slightly.
- Once the cake is done baking, let it cool in the pan for 10 minutes before carefully inverting it onto a wire rack.
- Pour the warm Kahlua glaze evenly over the cooled cake.
- Allow the cake to cool completely on the wire rack for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
241g
Fat
49g
Carbs
26g
