This was just the bees knees! I had a special guest for dinner and the family inhaled it! It was so moist and chocolately it need only simple garnishment. I dollop of whipped cream and a few chocolate sprinkles and dessert was on! I did add a 1/3 cup of flour for high altitude, though. Sure was a special finish to a great meal and I sent 4 pieces home with the visiting folks, by request. Thanks for a wonderful keeper!
Lisa, this cake is DIVINE! Very, very easy to mix up and bake. I could only squeeze a half of a cup of Kahlua out of the bottle, so it was shy of the 3/4 cup called for in the directions. Didn't really seem to matter. It's still yummy! Made a simple chocolate chip glaze for the top and Voila! This could quite possibly become my favorite cake! Thanks a bunch for posting. Laudee C.
This is Excellent. I made for my husbands birthday cake yesterday and he loved it. It is not too sweet and the glaze contrasts so nicely with the dark cake and makes such a lovely presentation. Served with some french vanilla ice cream and you're in heaven! The only variation I made is that I used devil's food instant pudding instead of regular chocolate, and the only change I would make in the future is to warm the kahlua before mixing with the sugar for the glaze, just for easier mixing. This will be made often at my house. Thanks Lisa for a great recipe!
Incredibly easy to make. Flour may not be needed when preparing the pan. A little too dry for my taste. I might add chocolate chips next time.
I have almost the same recipe except that the sugar and kahlua is cooked on the stovetop for two minutes. The hot kahlua syrup is then poured on the hot cake as it is taken out of the oven. I use a knife to loosen the cake around the edges so the glaze can drip down the sides of the pan. Cool 20 minutes, invert onto a plate to finish cooling. Wala the glaze is on the top without as much mess. This cake is really moist and keeps well for at least four days. I got rave revues the last time I made it.