Booze Soaked Cake #3–Kahlua

After the immense success of the “Amaretto Divine” cake, I decided to try a twist on that recipe that was mentioned in the comments on the Allrecipes website. Instead of using a yellow cake mix, amaretto flavoring and vanilla pudding, the “Death by Chocolate” suggestion called for devil’s food cake mix, kahlua, hazelnut creamer and chocolate pudding.

I was not disappointed. The early results on this cake are that it is *the best* cake I have ever made. And I make a lot of cakes! Both Turkey and Bunny said it was the best ever, and Ryan said it was at least the best of my recent attempts. As for Moose and Ladybug, they didn’t have much to say, but they sure cleaned their plates fast! And by cleaned, I mean licked, at least in the case of Ladybug, who was, in her defense, just copying what her older sister was doing.

Awesome cake–I can’t wait to try a further twist on the recipe that is my original creation, but it’s more a of Christmas kind of flavor (peppermint will be involved), so that will have to wait a bit.

Cake:

1 (18.25 ounce) package devil’s food cake mix

1 cup non dairy hazelnut flavored creamer

1 cup kahlua liqueur

3 eggs

1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant chocolate pudding mix

1 cup non dairy hazelnut flavored creamer

1/4 cup kahlua liqueur

2 cups heavy cream, whipped

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup hazelnut flavored creamer, 1 cup kahlua liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the hazelnut whipped cream filling: Combine pudding mix, 1/4 cup kahlua liqueur and 1 cup hazelnut flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the hazelnut mixture. Use to fill and frost the cake. Refrigerate until ready to serve.

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