• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Kahlua Swirl Cake

  • Recipe Submitted by on

Category: Cakes, Desserts

 Ingredients List

  • * Streusel Filling: 1/3 c Packed brown sugar 1/3 c Chopped pecans
  • 1/4 t Cinnamon 1/4 t Mace (this spice makes
  • - the cake!)
  • * Cake:
  • 2 c Sifted all-purpose flour
  • 1 t Baking powder 3/4 t Baking soda 3/4 t Salt 1/2 t Mace 1/2 c Butter
  • or margarine,
  • - softened 1 1/4 c Granulated sugar
  • 2 Eggs
  • 1 t Vanilla 3/4 c Sour cream 3/4 c Kahlua
  • * Kahlua Glaze: 3/4 c Sifted powdered sugar
  • 2 T Softened butter
  • 1 T Kahlua
  • 1) Grease and flour 9 in. fluted tube pan. Preheat oven to 350øF.
  • 2) Prepare Streusel Filling: Mix ingredients and set aside.
  • 3) Prepare Cake batter: Re-sift flour with baking powder, soda, salt and
  • mace. (I never do any sifting, but this is what the recipe calls for) In
  • large bowl, combine butter, sugar, eggs, and vanilla. Beat 2 min. on medium
  • speed (batter may appear curdled). On lowest speed, blend in flour
  • alternately with sour cream and Kahlua.
  • 4) Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel Filling, an
  • additional 1/3 batter and remaining Streusel. Top with remaining batter.
  • 5) Bake on rack below oven center for 45 min., or until golden brown.
  • Remove and let stand 10 min. Invert on cake rack; cool till lukewarm (with
  • pan on top).
  • 6) While cake is cooling, prepare Kahlua Glaze: Combine ingredients and
  • beat until smooth.
  • 7) Remove pan and spoon glaze over top of lukewarm cake. Top with pecan
  • halves if desired. Serves 8-10.
  • 8) Enjoy!
  • from "KAHLUA--Recipe Book"
  • Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Kahlua Swirl Fudge
Categories: Candies, Holidays, Microwave
Yield: 2 Servings

2 1/2 c Sugar
1/2 c Margarine or Butter
5 oz Evaporated Milk; 2 cups
3 oz Almond Bark OR Vanilla-
-Flavored Candy Coating;
1 tb Coffee; double strength*
6 oz Semi-Sweet Chocolate Chips
1/2 c Nuts; chopped; if desired
2 tb Coffee-Flavored Liqueur

Line 9" sq. pan with foil so that foil extends over sides on pan; butter
foil. In lrg. saucepan, combine sugar, margarine and evaporated milk.
Bring to a boil over med. heat; stirring constantly. Boil 5 mins., stirring
constantly; remove from heat. Add marshamallow creme; stir until
smooth.***Pour 1 cup of marshmallow mixture into sm. bowl. Add almond bark
and strong coffee; stir until smooth. Set aside. To remaining marshmallow
mixture, add chocolate chips; stir until smooth. Stir in nuts and liqueur
until well blended. Pour into prepared pan. Spread almond bark mixture on
top of chocolate mixture. Using spatula, swirl for marbled effect. Cool to
room temperature. Score fudge into 36 sqs; top each sq. with
Chocolate-Dipped Nut. Refrigerate until firm. Remove fudge from pan by
lifting foil; remove foil from fudge. Using lrg. knife, cut through scored
lines. Store in refrigerator. Makes 2 lbs. 12 oz.*TIP: To prepare 1 tbsp.
double-strength coffee, dissolve 1/2 tsp. instant coffee granules in 1
tbsp. hot water. ***CHOCOLATE FUDGE: Prepare recipe as directed up to ***.
Omit Almond Bark, coffee and liqueur. Substitute 12 oz pkg. semi-sweet
chocolate chips for 6 oz. pkg. chocolate chips; add to marshmallow mixture;
stir until smooth. Stir in 1 tsp. vanilla and nuts. Pour into prepared pan.
Cool to room temperature. Continue as directed above. THIS RECIPE WILL BE

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