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Nutrition Facts

Serving Size 1 Cake 1686g

Recipe makes 1 Cake)

Calories 5589
Calories from Fat 1708 (30%)
Amount Per Serving %DV
Total Fat 189.8g 292%
Saturated Fat 110.5g 552%
Monounsaturated Fat 50.9g
Polyunsaturated Fat 9.8g
Trans Fat 0.0g
Cholesterol 1212mg 404%
Sodium 2674mg 111%
Potassium 891mg 25%
Total Carbohydrate 794.0g 264%
Dietary Fiber 16.5g 65%
Sugars 621.5g
Protein 59.0g 117%

how is this calculated?

Frozen Kahlua Cake

Recipe #46972 | 1½ hours | 25 min prep | add private note
(3) RATE IT NOW Print Recipe
Miss Annie

By: Miss Annie
Nov 19, 2002

This is another variation of the Kahlua cake, only this cake is from scratch, and very easy. It makes a lovely dessert.

1 Cake (change servings and units)

Ingredients

Glaze

Directions

  1. 1
    Preheat oven to 325ºF.
  2. 2
    Grease and flour bundt pan.
  3. 3
    Cream butter and sugar.
  4. 4
    Add cocoa and egg yolks.
  5. 5
    Dissolve soda in water and combine with coffee and kahlua.
  6. 6
    Add to batter alternately with the flour.
  7. 7
    Add vanilla and fold in beaten egg whites.
  8. 8
    Pour batter in pan, remove air bubbles.
  9. 9
    Bake 1 hour.
  10. 10
    Combine glaze ingredients and pour over warm cake.
  11. 11
    Cool and remove from pan.
  12. 12
    Cover with foil and freeze.
  13. 13
    About 1 hour before serving, remove from freezer and ice with whipped cream (or Cool Whip).

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Featured Reviews for This Recipe

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From: puppitypup

On Sep 10, 2006

This cake was really very good. I've never made or tasted a frozen cake before. I made it to take to our friends' house for dinner, and everyone devoured it. I think it might be even better at room temperature, or even warmed. Thanks for the great recipe!

0 people found this review helpful

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    • From: Paulette

    On Dec 25, 2002

    I've never tasted Kahlua cake before, much less bake one, but for my first try I found this to be very easy to make and very delicious! I made no changes, and used homemade Kahlua, which a friend gave me last Christmas. I made the cake on Sunday, froze it, and served part of it at my office on Monday. I kept the other portion refrigerated and today, 3 days later, it was still very moist. I didn't top it with whipped cream, but I believe it would be really good topped with vanilla ice cream. I will definitely make this again. Thanks Miss Annie for this great recipe!

    3 people found this review helpful

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    • From: Kathleen Russo

    On Jan 2, 2003

    Fantastic Cake! I made this recipe to bring to a New Year's Eve party and it was a great hit. The cake is so moist and not very difficult to make. I did not top it with whipped cream, instead I dusted it with powdered sugar. Thanks!

    2 people found this review helpful

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    • Read all 3 reviews

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