By Kittencalskitchen on August 25, 2003
Photo by Carnagey
Photo by Carnagey
"I have made this cake many times to serve to guests over the holidays and have always gotten rave reviews, it is one of the best Kahlua cakes and I have tried many different recipes over the years, your search will end after you make this cake! :)"
Serving Size: 1 (2091 g)
Servings Per Recipe: 1
"Kittencal, you haven't failed me yet! I decided to trust that fact, and the first time I made this cake was for a dear friend's 50th birthday. I did make a couple of alterations. I forgot to get chocolate chips so I used Rolos, and I substituted pecans for walnuts. I also didn't have enough Kahlua for the glaze, so I used 3 Tbsp Kahlua and 1 Tbsp coffee. It was spectacular! Even my hubby, who's father was a baker in Austria (so he has extremely HIGH standards when it comes to cakes and pastries), loved it! Everyone had seconds. A definite hit! I thought the amount of Kahlua was perfect, and the addition of cinnamon was lovely. The cake is moist, rich, very chocolatey, but not overly sweet. It was so easy to make. Your instructions, as always, are concise and easy to follow. I have made it numerous times now, always with great success and rave reviews. I'm never totally prepared though, so I have substituted Yogurt for the sour cream, Bailey's or Tia Maria for the Kahlua, and different chocolate 'bits' for the chips. Once I even used butterscotch chips! It has always been great. Thanks again, Kittencal. You've given me another recipe to add to my repertoire."
"WOW....this cake was pretty amazing. So easy to make and oh soooooooooo delicious. Super moist and delicious. I did not add the cinnamon or the walnuts. For the chocolate chips I used the mini size. You can REALLY taste the kahlua in here, and may even consider decreasing it to 1/2 cup next time. I did not use the glaze either because the cake was pretty powerful in Kahlua and did not want it to be overwhelming. This is a definite keeper of a recipe and will be making this one over and over and over again."
"Very moist and tasty. Strong Kailua flavor. I did not use the glaze."
"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!"
"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 recipe#285228. 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!"
"ohh yes this is the cake to make... I am very picky about chocolate cakes and Loved it and will definitly use this recipe again. My friends and family absolutely thought it was the best thing they had ever eaten. So moist and gooey on the inside just perfect and the walnuts just set it apart from anything you will ever eat... and the icing ohhh I can't wait to make it again..."
"I most definatly want to try this Kitty!"
"Made for my son's birthday party. He wanted something chocolate and this is the one I chose. I am so glad I did, because it is just what I was looking for. Everyone at the party went bonkers and inhaled it. I have to say, there was none left to bring home! I didn't add the optional cinnamon, and I used pecans instead of walnuts, as I had those in the cupboard. Scrumpdiddilyicious!"
"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."
"So easy to make and boy was it good...we really enjoyed this..."
"WOW! This cake is so rich and yummy! It is very impressive and a little goes a long way! Thanks Kitten for another winner."
"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!!!!"
"For some reason every time I make kahlua cake, I lose the recipe after I make it, and the next time have to search for it again! I can assure you, this one will be printed off and placed in my permanent file - a VERY moist and delicious cake. Left out the cinnamon and walnuts, but will try the cinnamon next time as I love the cinnamon/chocolate combo. I subbed lite sour cream and fat-free chocolate pudding, and it couldn't have been more delicious. Left the cake in the pan, poked holes in it with a skewer, and poured the glaze on to soak into the cake before I turned it out onto a plate - definitely a delicious keeper recipe!"