I probably should have sprinkled this with powdered sugar to pretty it up. My excuse? Elves stole my powdered sugar. Yeah, yeah, that's the ticket.
The theme for this month's Bundt a Month is booze. My aunt Chris makes this Kahlua cake. She brought it my house a few years ago when it was my turn to host our family's Christmas eve dinner. Let's just say it is very boozy. And very, very good. If you like the combination of coffee and chocolate, you will like this cake. It is moist and dense, and very addicting.
For the cake:2 1/2 C granulated sugar
1 1/2 C all purpose flour
1 1/2 C cake flour
1/2 C dry milk
1 T baking powder
1 tsp salt
1 package (large) instant chocolate pudding
2 sticks of unsalted butter, softened, or one cup of vegetable oil (I used butter)
4 large eggs
1/4 C vodka
1/4 C Kahlua
3/4 C water
1 T vanilla
For the glaze:1/4 C Kahlua
1/2 C powdered sugar
InstructionsPreheat the oven to 350 degrees F and spray a bundt pan with spray oil.
Whisk all of the dry ingredients together in a large bowl or the bowl of a stand mixer.
Add the rest of the cake ingredients and mix on medium speed for four minutes.
Pour the batter into the pan and bake for 45 to 55 minutes, until a toothpick comes out clean.
Allow the cake to cool completely in the pan. It might shrink a little. Don't panic!
Turn the cake out onto a plate and poke holes on the top with a skewer or a fork. Mix the glaze ingredients and slowly spoon over the cake so that the glaze will seep into the cake.
You can garnish with powdered sugar or make a second, thicker glaze with more powdered sugar and less Kahlua.
The original recipe calls for yellow cake mix. You can substitute the cake mix for all of the flour, milk, baking powder, salt, vanilla, and 2 cups of the sugar. Use oil instead of butter.