All Things Kalua - They hid but I found them! 3/27/08

Kahlua Bowl Cake

posted by LinziePA

1 chocolate cake, 13 x 9-inches, cooled, cut in cubes
1/2 cup Kahlua
1 package chocolate instant pudding, prepared
12 ounces Cool Whip
1 chocolate toffee candy bar (such as Skor)

Assemble in a 2-quart bowl:
Put half of the cake cubes in the bottom of the bowl then pour half of the Kahlua over the cake. Spread half of the pudding over the cake and Kahlua then spread half of the Cool Whip over the pudding.

Repeat layers then break the Skor bar up and sprinkle pieces over the top.

Double Chocolate Kahlua Cake
posted by LinziePA
1 two-layer size chocolate cake mix, preferably the kind without pudding included
1 (3-3/4 oz.) package chocolate instant pudding mix
1 pint sour cream
4 eggs
3/4 cup vegetable oil
1/3 cup Kahlua
1 (6 oz.) package semisweet chocolate chips

In large mixing bowl, combine cake mix, pudding mix, sour cream, eggs, oil and Kahlua. On medium speed of mixer, mix until well blended. Stir in chocolate chips by hand.

Pour into well-greased and floured Bundt pan. Bake at 350 degrees about 1 hour or until tests done. Frosting or glaze isn't necessary, however, you can drizzle melted chocolate chips over the cool cake, if desired.

It isn't a pound cake, but this dense chocolate cake is very moist. Without frosting, it is reminiscent of pound cake.

Unbelievable Chocolate Kahlua Cake
posted by LinziePA

1 (18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box sugar free, instant chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahlua liqueur
1/3 cup semisweet chocolate chips
Cocoa

Preheat oven to 350 degrees F.
Coat a 13x9-inch baking pan with nonstick cooking spray and dust with cocoa.
Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips.
Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting.

Cake:
1 package yellow cake mix
1 package chocolate fudge INSTANT pudding
4 large eggs
3/4 cup oil, vegetable
3/4 cup water
1/4 cup vodka
1/4 cup Kahlua

Topping Mix:
1/4 cup sugar
1/2 teaspoon cinnamon, ground
1/4 cup nuts, ground

Cake:
Grease a bundt pan and set aside to be coated with Topping Mix. Mix and beat all ingredients for 4 mins.

Topping mix: Coat the greased pan with the topping mixture. Pour the remainder into the batter and incorporate. Bake at 350 degrees F for 55 mins.

Cool 15 mins before removing from pan.

BROWNIES:
1 pkg. (21-1/2 oz.) Pillsbury Deluxe Fudge brownie mix
1/2 cup Oil
1/2 cup Kahlua
2 Eggs
GLAZE:
1 tsp. Shortening
1 oz. Semi-sweet chocolate
FROSTING:
1/2 cup Butter, softened
2 cups Powdered sugar
1/2 tsp. Vanilla
2 tsp. Milk, (up to 3)
2 tbsp. Kahlua

Heat oven to 350 degrees. Grease 13 x 9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in prepared pan. Bake for 30 to 35 minutes. DO NOT OVERBAKE. Cool.

In small bowl cream butter until fluffy. Add powdered sugar and vanilla; blend well. In small saucepan, heat 2 tablespoons Kahlua with instant coffee; gradually add Kahlua mixture and milk to powdered sugar mixture. Continue beating until smooth, creamy, and of desired spreading consistency. Spread over cooled brownies.

In small saucepan over low heat, melt chocolate with shortening, stirring constantly. Drizzle glaze over brownies in vertical pattern; about 1-inch apart. Immediately draw knife in horizontal lines to form a pattern.
Refrigerate until firm.
Makes 48 bars.

3 cup whole shelled nuts (Blanched Almonds, Pecans, Macadamias*)
3/4 cup granulated sugar
1/2 cup Kahlua
1 tbsp. light corn syrup
1 tbsp. butter

Place nuts in shallow pan and toast in 300 degrees F. oven for 20 minutes, stirring once. Turn into lightly buttered hot metal bowl or large saucepan.

In 1 quart saucepan, combine remaining ingredients and bring to a boil, stirring until sugar disolves. Insert candy thermometer; bring to hard crack stage (300 degrees F.) Pour over toasted nuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly roll pan. Cool; seperate in small chunkc. Store in airtight container. Makes about 5 cups

*For macadamias, rub off excess salt. Toast 10 minutes only. Add nuts toward end of syrup cooking time. Heat, but do not cook further.

1/3 cup General Foods International Coffees Kahlua Cafe Flavor, divided
2 tbsp. hot water
1 pkg. ladyfingers - (3 oz.) split
2-1/2 cup cold skim milk divided
1 container fat-free cream cheese product
1 pkg. Jello vanilla flavor fat-free sugar-free instant pudding and pie filling (8-serv size)
1 cup thawed Cool Whip lite whipped topping

Dissolve 1 tablespoon of the flavored instant coffee in hot water in small bowl.
Cover bottom and sides of shallow 2-quart dessert dish with ladyfingers. Sprinkle dissolved flavored instant coffee over ladyfingers.
Place 1/2 cup of the milk, cream cheese, and remaining undissolved flavored instant coffee in blender container; cover. Blend on medium speed until smooth. Add pudding mix and remaining 2 cups milk; cover. Blend on medium speed until smooth. Carefully pour into prepared bowl. Top with whipped topping.
Refrigerate at least 3 hours or until set. Just before serving, sprinkle with additional undissolved flavored instant coffee, if desired.
This recipe yields 8 servings.

1/4 cup lightly toasted sweetened flaked coconut
3 tbsp. Kahlua
3/4 pint premium vanilla ice cream, softened slightly

Put 3 layers each coconut, liqueur, and ice cream in each of 2 wine glasses or parfait glasses, reserving about 1 tablespoon coconut and 2 teaspoons liqueur. Top parfaits with reserved coconut and liqueur and freeze, covered, 20 minutes.
Serves 2

1 pkg. spice cake mix, no pudding
16 oz. canned pumpkin
4 eggs
1/4 cup Kahlua
1 envelope Dream Whip

GLAZE:
1-1/2 cup powdered sugar
1/4 cup butter, melted
2 tbsp. Kahlua

Combine cake mix and pumpkin, beat at low speed until cake mix is moistened. Increase speed to medium and add eggs, one at a time, beating well after each addition. Add Kahlua and whipped topping mix; beat batter 2 more minutes. Pour batter into greased and floured oblong dish*, bake at 350 for 45 minutes. Cool in pan 10 minutes, turn out onto serving tray.

Cool cake slightly and glaze. Kahlua Glaze: Combine sifted powdered sugar, melted butter, and Kahlua until mixture is smooth and creamy.

*There was no pan size listed in this recipe - assuming it's a 9x13" pan. Bake for less time and test frequently just to be sure.

Kahlua Nog

posted by krrispy

1 cup Kahlua
1 pint dark rum
1 quart egg nog
1 pint chocolate ice cream
1 pint coffee-flavored ice cream

Mix rum, Kahlua and egg nog in a large pitcher. Right before serving, pour 1/2 of the mixture into a chilled large punch bowl. Add scoops of the ice creams. Then add the remaining liquid mixture.

Kahlua Chocolate Cake
posted by mama_lerusso

3 egg whites
3/4 cup sugar
1/2 cup butter
1 cup light brown sugar, packed
3 egg yolks
2 1/4 cups flour
1/2 cup unsweetened cocoa
1 1/2 tsp. baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

Beat egg whites until soft peaks form. Gradually add sugar, beat until stiff peaks form, set aside. Cream butter and brown sugar until fluffy. One at a time, add egg yolks, beating well after each. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition. Fold egg whites into batter. Pour into 2 greased and floured 9" cake pans. Bake at 350 degrees for 30 to 35 minutes or until done. Cool 10 minutes. Turn out on wire racks. Cool completely. Frost.

Kahlua Frosting

6 T. butter
16 oz. powdered sugar
3 T. unsweetened cocoa
3 T. Kahlua
2 to 3 tsp. hot coffee

In bowl, cream butter. Add powdered sugar and cocoa, beat continually while adding Kahlua. Still beating, add hot coffee to a thick and smooth consistency.

Kahlua Bars

Posted by RedSoxmom

***BROWNIES***
4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

***FROSTING***
2 tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter, room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 teaspoons milk, more if needed

***TOPPING***
1 ounce semi-sweet chocolate
1 tablespoon butter


Directions:

BROWNIES: Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.

In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.

Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.

FROSTING: In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.

TOPPING: In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.

This recipe for Kahlua Bars serves/makes 24

Kahlua Brownies

posted by Maybrie

3 squares unsweetened chocolate
1/2 cup butter
1 1/4 cups granulated sugar
1 cup flour
2 eggs
2 tsp. vanilla
2 tsp. instant coffee granules
1 Tbsp. Kahlua
1/2 tsp. salt

Melt chocolate and butter in top of double broiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8-inch square baking pan. Bake in preheated 350°F oven for 30 minutes. Cool in pan.

Leave plain or frost with your favorite chocolate icing.

Peach Kahlua
by Lynn

posted by Twinkle30

8 ounces mascarpone cheese
2 to 4 tablespoons sugar or Splenda
2 tablespoons light sour cream
2 to 4 tablespoons Kahlua
1 heaping cup Cool Whip, thawed
1 to 3 peaches, pits removed and sliced
Ladyfingers or small cubes Angel Food cake
Mint for garnish

1. Combine mascarpone cheese, sugar, sour cream and Kahlua in bowl of food processor, cover and process to blend. Add Cool Whip and pulse just until blended.
2. Spoon creamy mixture into champagne glasses or highball glasses, arrange peaches in the mixture and around the glass, top with lady fingers filled with creamy mixture and garnish with peaches and mint.