Chocolate Kahlua Coffee Pound Cake-This triple threat cake will be the perfect ending to any dinner party.
I’m not a big drinker. I learned early on that I didn’t like the taste of most alcohols unless they were heavily mixed with something else so I couldn’t even taste the booze. Made me a pretty cheap date back in the day. Then I discovered Kahlua. I’m not even sure how it happened.
Maybe because the drink was Kahlua and Cream. Just cream mixed with Kahlua over ice. I’m a milk drinker from way back. My grandparents owned a dairy farm growing up. Nothing better in this world than fresh milk. You can’t even get it these days. Farmers are afraid to sell it to you. So sad, my kids will never understand fighting for the cream at the top of the bottle.
This will sound strange but a glass of milk was always my hangover fix. What’s that old saying “What doesn’t kill you makes you stronger?” Yeah, the milk would either completely settle my stomach or…well the reverse would happen. Either way, it was over.
It was only natural for me to love this drink, and guess what, never had a hangover from it!
So through the years, Kahlua has been my go to booze.
Let me tell you, adding it to your baked goods, Ahhhhhmazing! The Kahlua and coffee enhance the chocolate beyond belief in this cake.
Chocolate Kahlua Coffee Pound Cake
Ingredients
- 1 box devil's food cake mix (16.5 ounces)
- 1 box instant chocolate pudding mix
- 4 eggs
- 1/2 cup oil
- 1/2 cup Kahlua
- 3/4 cup strongly brewed coffee
for glaze
- 1/2 cup Kahlua
- 2 cups sifted powdered sugar
Instructions
- Combine cake mix, pudding mix, eggs, oil, Kahlua and coffee until smooth. Beat an additional 2 minutes. Pour batter into a well greased bundt pan. Bake in a preheated 350 degree oven for 50-55 minutes. Test for doneness using a toothpick, when inserted in center of cake it comes out clean.
- Let cake cool in pan for 15 minutes be for inverting onto rack to cool completely.
- For the glaze, whisk together the kahlua and powdered sugar until smooth, drizzle as much or as little as you like over cake.
Notes
recipe source ChocolateChocolateandmore.com
Now this cake is fabulous all by it self but as the ending to the perfect dinner with a cup of coffee and good friends or family, priceless.
To make that dinner easier for you, a few of my friends have put together a virtual Progressive dinner for you, from drinks to desserts, we’ve got you covered.
In addition to all these great dinner ideas, we’ve also got a giveaway for you, to help you buy ingredients, or booze, or a cute outfit for your dinner party!
Cathy says
Just baked this today, for Christmas Dinner tomorrow. Can’t wait to try it.
cindy w says
Not much of a drinker myself, but love Kahlua and cream! Thanks for this recipe…..must try!!
Jennifer says
Could this be made in a loaf pan instead of a bundt pan? I can’t seem to find my bundt pan and I don’t really want to go to the store to get a new one lol
Joan Hayes says
It sure can but it will make 2 loaves.
Tracy says
I’vemade this for years but iI also add vodka. Always a big hit at a get together
Diana Teague says
Just took this out of the oven. Smells and looks so yummy!! Can’t wait to try it.
Kim says
Hi Joan. Here is South Africa we don’t get a devil’s food cake mix in a box. I presume it is ok to use any chocolate cake mix? Thanks. PS – this cake has me salivating at my desk and I can’t wait to try it!
Joan Hayes says
Of course! Any chocolate cake mix will work! Happy baking!
Marian says
What size instant chocolate pudding do you use, 3 ounce or 6 ounce
Joan Hayes says
It’s the 4 serving size, 3.4 ounces.
Marian says
My glaze was so runnie, have no idea what I did wrong? Even added extra powdered sugar and it did not help.
Donna+Hall says
Can this be frozen before glazing?
Joan Hayes says
Yes it can. It freezes well.
Lisa F. says
Oh how I love me some Kahlua! This cake is a definitely on my to-do list for Christmas. And by the way Kahlua over vanilla ice-cream ……….to die for! Thanks for sharing.
Dwight Kincaid says
I made this cake for Christmas, and it was delicious. It was moist and chocolatey. My only critique is, no one could taste the Kahlua. I even used holiday Kahlua, which is Pepermint Mocha Kahlua, and it still was not evident as a flavor. I will be making this again and there will be more Kahlua put in this time, I will probably cut the coffee back a quarter cup and replace it with the Kahlua. All that said, it was still the hit of the 2 parties I took it to!
Rachel says
is it best to have the coffee cold or room temp?
Joan Hayes says
Room temperature is always best when baking for all your ingredients.