Holiday Kahlua Cake

Semi-homemade chocolaty delight.



  • 1 cup brown sugar
  • 1/2 cup cocoa powder
  • 1/2 cup milk
  • 1 egg yolk


  • 2 cups cake flour (sifted)
  • 1 tsp. baking soda (sifted)
  • 1 tsp. salt (sifted)
  • 1 cup white sugar
  • 1/2 cup butter (margarine may be substituted)
  • 2 eggs separated
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 1/4 cup water


  • 1 can Duncan Hines dark chocolate frosting
  • 1 375 ml bottle of Kahlua (1 Tbsp. used for each piece when served)
  • 1/2 cup sliced almonds


Preheat oven to 350 degrees F.

Get out your double boiler, or make a substitute one with a pot and heat safe bowl. Place brown sugar and cocoa powder in the double boiler. Mix the egg yolk and the milk and add to the double boiler. Cook this mixture until it resembles a nice chocolate sauce. Pour into a bowl and set aside to cool.

Sift the flour, baking powder and salt into a bowl. Cream the butter, sugar, 2 egg yolks and vanilla in a bowl or food processor. Add the flour mixture to the creamed butter and sugar mixture and add the water, milk, and chocolate sauce you made.


Next whip the 3 egg whites until stiff, but not dry and fold them into the cake batter.

Pour the cake batter into a decorative cake pan and bake for 40 minutes.

Let cool in pan 10 minutes.

Turn out onto cake serving plate.

Microwave the frosting 30 seconds and stir. Microwave an additional 30 seconds, and stir again.

Drizzle the heated frosting over the cake and garnish with the sliced almonds.

When you serve: Place 1 Tbsp. of Kahlua on each piece of cake. Garnish with Hershey's chocolate syrup, and more sliced almonds optional.

Servings: 12
Time:30 Minutes Preparation Time
40 Minutes Cooking Time

Source: Cake decorating website + my own spin on the recipe

By Carly from Lynnwood, WA


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