This month’s amazing recipe comes from two of our good friends and guests, Ty & Lynn. During their recent trip to Winter Park, they whipped up this wonderfully indulgent chocolate cake in their rental property, and surprised us all at WPLCO offices.
Needless to say, it didn’t last long…soooo good!
Thank you Ty & Lynn!
Chocolate Coffee Liqueur Cake
- 1 Package (18 oz) Devil’s Food Cake Mix
- 1 Box (3 oz) Instant chocolate pudding
- 3.5 Tablespoons instant coffee granules
- 4 Eggs
- 1/2 Cup Vegetable Oil
- 3/4 Cup Water (divided 1/2 & 1/4)
- 3/4 Cup Kahlua coffee liqueur (divided 1/2 & 1/4)
- 1/2 Cup Butter or margarine
- 1 Cup Sugar
- 3/4 Cup Pecans, finely chopped
For the cake: Butter the bottom and sides of a 10″ fluted Bundt pan. Sprinkle pecans in the bottom and up the sides. Combine cake mix, pudding mix, coffee granules, eggs, oil, 1/2 cup water and 1/2 cup coffee liqueur using an electric mixer at medium speed for 3 minutes, or until well blended.
For the saturating glaze: In a medium sized pot, mix 1 cup sugar, 1/4 cup water and 1/2 cup butter/margarine and warm over a medium heat until it comes to a boil and the sugar is dissolved (stir constantly). Take off the heat and stir in 1/4 cup liqueur. Pour over the hot cake in Bundt pan and coll 30 minutes before removing the cake from the bundt pan.
Number of servings: 20-24