KAHLUA CAKE RECIPES WITH CAKE MIX RECIPES

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CHOCOLATE KAHLUA® CAKE RECIPE | ALLRECIPES



Chocolate Kahlua® Cake Recipe | Allrecipes image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories     Coffee Liqueur Desserts

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 Bundt(R) cake

Number Of Ingredients 11

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
  • Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 528.3 calories, CarbohydrateContent 59.5 g, CholesterolContent 78.1 mg, FatContent 28.9 g, FiberContent 2.4 g, ProteinContent 7.2 g, SaturatedFatContent 11.7 g, SodiumContent 457.7 mg, SugarContent 43.5 g

RUM CAKE- DOCTORED CAKE MIX RECIPE | MY CAKE SCHOOL



Rum Cake- Doctored Cake Mix Recipe | My Cake School image

This moist, flavorful Rum Cake is so easy and delicious. Perfect for the holidays or just because- and it all starts with a simple cake mix!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 11

1 Box Yellow Cake Mix (I used Duncan Hines)
1 Small Package (3.4 oz/96g) Instant Vanilla Pudding
4 eggs, room temperature
1/2 c. (121g) Water
1/2 cup (108g) Vegetable Oil (we use Canola oil)
1/2 cup (121g) Rum (We have used both clear and dark rum for this recipe. Dark has has a deeper flavor and clear rum is a bit more subtle as it is lighter and sweeter. We like either one for this recipe.
1/2 cup (52g) Pecans, chopped
1 cup (200g) Sugar
1 stick (4oz)(113g) Unsalted Butter
1/4 cup (61g) Water
1/4 cup (61g) Rum

Steps:

  • Preheat oven to 325 degrees F
  • Grease and flour a 10 or 12 cup bundt pan.
  • Sprinkle the bottom of the prepared pan with the chopped pecans.
  • Sift the cake mix into your mixing bowl. Add all of the other ingredients
  • Mix a medium speed for one minutes. Scrape the sides and bottom of the bowl and mix one more minute. Pour batter into the prepared pan.
  • Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
  • During the last 15 minutes of baking, make the glaze.
  • In a saucepan, stir the glaze ingredients (sugar, butter, water, rum) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
  • This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes.
  • After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.

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