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!