Kahlua Chocolate Poke Cake


Hi Cake Eaters– When I was taking pictures of this yummy cake, Larry walked by and said, “You’ve already done this cake, haven’t you?!”  Well, I have to admit, it does look like a lot of the other cakes I’ve posted.  I know.   But I can’t resist topping a cake with whipped cream and sugared almonds–my favorites…

But truly this is a new cake recipe– moist and rich and packed with a little chocolatey Kahlua flavor poured over the cake after it’s baked.  It’s a areal party cake!


1 Duncan Hines Dark Chocolate Cake Mix
3.9 oz. package chocolate instant pudding mix
4 eggs
1 cup sour cream
3/4 cup canola oil
1/2 cup Kahlua
1 tab. vanilla
1/4 tsp. salt
1 cup mini chocolate chips

12 oz. can sweetened condensed milk
1/4 cup Kahlua

1 pint heavy whipping cream
3 tsp. instant vanilla pudding mix
1 tsp. powdered sugar

Almond garnish:
1 cup sliced almonds
1/2 cup sugar


With an electric mixer beat together the cake ingredients– cake mix, chocolate instant pudding mix, 4 eggs, sour cream, canola oil, 1/2 cup Kahlua, vanilla, salt and mini chocolate chips.  Beat on medium for 2 minutes.

Spoon the mixture into a 9″ x 13″ baking dish that had been sprayed with cooking spray (I divided the batter into two 9″ spring form pans instead).  Bake at 30 degrees for 35 to 45 minutes until it is firm to the touch.  Remove the cake from the oven and let it cool.

Ue the handle of a wooden spoon to poke holes all over the cake.  Then mix together the condensed milk and the 1/4 cup Kahlua.  Pour the mixture slowly over the cake trying the fill the holes with the milk glaze.

Beat together the whipping cream, vanilla instant pudding mix and the powdered sugar with an electric mixture until it’s stiff.  Spread over the top of the cooled cake.

To make the sugared almonds, put the almonds and 1/2 cup sugar into a skillet.  Cook them over medium heat, stirring the whole time, until the sugar melts and turns to a golden brown and coats the almonds.  Be careful, too hot and they will burn!  Spread the nuts from the pan onto a piece of foil and let them sit a few minutes until they cool completely.  Then sprinkle them over the top of the cake!



Mocha Cake with Chocolate Ganache


Hi all– Our mom got the family together this weekend to celebrate a couple birthdays– my brother Mark and sis Lulu.  Mexican dinner, cake & presents in the back yard a laugh-inducing night of looking at old family slides– the crazy hair-dos, the old boyfriends…  It was a marvelous, memorable summer evening all together.

And we birthday-ed with  a rich super moist cake (thanks to all that coffee flavored syrup drenching the baked cake).  Add the deep chocolate ganache and crunchy almonds.  It serves well as a celebration cake!


1 chocolate cake mix
3 oz. box of chocolate instant pudding mix
1/4 cup chocolate syrup
4 eggs
1/2 cup water
1/2 cup oil
1/2 cup Kahlua
1 cup mini chocolate chips*

2 tab. butter
1/3 cup sugar
1/3 cup Kahlua
1/2 cup strong coffee

2 tab. butter
1/2 cup heavy whipping cream
8 oz. chocolate (1 1/3 cup chocolate chips)

1/4 cup sugar
1/2 cup sliced almonds


In a mixing bowl, use an electric mixer to combine the cake mix, instant pudding mix, chocolate syrup, eggs, water, oil and 1/2 cup Kahlua.  Beat for 2 minutes on medium speed.  Then stir in the chocolate chips.

Spoon the batter into a tube pan or bundt pan that has been sprayed with cooking spray and put it into a 325 degree oven for 45 to 55 minutes, until a thin knife inserted comes out clean.

While the cake is cooking make up the syrup.  In a sauce pan combine the butter, sugar and 1/3 cup Kahlua.  Bring them to a simmer and simmer on low heat for a minute until the sugar dissolves.  Stir in the 1/2 cup coffee.

When the cake comes out of the oven, leave it in the pan to cool.  Poke holes in the top of the warm cake with a fork.  Then evenly pour the syrup over the cake and let it soak in.  Leave the cake in th pan until it cools completely.

Invert the cooled cake onto a plate and make the ganache.  In a saucepan, bring the 2 tab. butter and the 1/2 cup whipping cream to a slow simmer.  Turn off the heat and immediately pour in the chocolate chips.  Beat the mixture until the chocolate is melted.  And then continue to beat it 3 or 4 minutes more to bring out the shine in the chocolate.

To candy the almonds, heat the sugar and sliced almonds over medium heat in a small pan. Keep stirring for several minutes until the sugar melts and turns to caramel to coat the almonds –be careful– if the heat’s too hot it can burn!  Then turn the nuts out onto a sheet of foil on the counter and separate them with a wooden spoon to cool.

Drizzle the ganache over the cake and sprinkle the almonds over the top.  Viola!

*Mini chocolate chips won’t sink to the bottom of the cake pan a clump like standard chocolate chips can do.


Happy Birthday Mark & Lulu!!

Kahlua Chocolate Cake

IMG_9928Well friends– We had not one but two 4th of July bar-b-ques– all that festive food, fun and friends and a perfect view of the fireworks sitting in Betty’s backyard to boot!  It was good old potluck on the table– Sue’s luscious spinach & pineapple salad, Jan’s famous potato salad…  and my contribution was this chocolate cake.

Got the recipe from a mom of students at my school.  And you’ve never met a moister, smoother chocolate cake.  I do have to say it is luscious all on it’s own, but a side scoop of ice cream makes it just about perfect.  (Is this too much cake-bragging?  I’m just trying to talk you into trying it.  It’s that good!)

1 chocolate cake mix (with pudding in the mix)
2 cups sour cream
3 oz. box vanilla instant pudding
4 eggs
3/4 cup canola oil
1/3 cup Kahlua
6 oz. chocolate chips (1 cup)
powdered sugar for dusting the cake

IMG_9951Mix the cake mix, sour cream, instant pudding mix, oil and Kahlua with an electric mixer for 2 minutes.  Then fold in the chocolate chips.

Spoon the batter into a bundt pan (or tube pan) sprayed with cooking spray.  Pop it into the oven at 350 degrees for 1 hour.

Cool the cake for 30 minutes and then turn the pan upside down on plate and carefully remove the cake.

When the cake is complete cooled– sprinkle with powdered sugar through a sieve.

And I couldn’t resist adding a pic of our grand-girls all kitted out for 4th of July– looking like all American kids–in their cute little Chinese sort of way…