Awesome Kahlua Cake

From: TeacherLaLa

On Nov 11, 2009

This was great. I tried to save some calories by using half the amount of chocolate chips, lite sour cream, and I used three eggs instead of four. It came out AMAZING. Tasted like the cake I remember from my high school days. Thanks, it was fun to finally find this recipe. Well done!

From: MaryMeow

On Sep 26, 2009

This is the BEST Kahlua Cake recipe EVER. I have been trying for the past 10 years to replicate a cake a former coworker made. I have tried many different recipes and I think this is it!!The cake is so moist and delicious!! I followed the recipe exactly EXCEPT I used the cake glaze from Kahlua Cake With Kahlua Topping. The glaze has a thinner consistency, to soak in, rather than ice the cake. I poked holes in the cake while it was still hot, and spooned the glaze in to the bundt pan. I left it for 4 hours, so the glaze could soak through. We are in CAKE HEAVEN! This is delicious. Thanks for posting, Kittencal!!! 9/26/09 Question: Should leftovers be refrigerated, or can they stay on the kitchen counter? I have never had leftovers before, so if anyone could answer this, that would be great! Thanks!

From: Vic Conner

On Dec 9, 2007

OMG--The best ever. I made these in Mini Bunt pans. This made 12 small cakes which I baked only for 20 Minutes and it was perfect. I did not add the cinnamon, chips or walnuts. I am glad I didn't cause it was perfect.I cooked the glaze for two or so minutes and drizzed over cooled cakes and topped with powered sugar. Thanks Kittencal...Very easy to do.

From: Luby Luby Luby

On Apr 14, 2006

This cake is very moist and tender and has a great flavor I did add the cinnamon and substituted pecans for the walnuts. I used a total of 4 tbsp of Kahlua for the glaze. I baked mine at 325 degrees for 1 hour and 15 minutes. This recipe made a little too much batter to fit in my 12 cup bundt pan so I baked 6 cupcakes with the left over batter. Thanks for a great recipe Kitten!!!!