Kahlua, Coffee, Chocolate Baby Cakes

I wanted to make something with the Kahlua we just bought, ( remember to make some Kahlua ) from the duty free shop in the airport. So I found this recipe and just did a few twists to suit me. I used the new pan my sister in law Sherri gave me for Christmas, well I guess it's not new anymore. I think they turned out really cute and the Kahlua taste shines through.

The Cake is from Food.com by Sue Lau

INGREDIENTS

SERVINGS 10-12

• For the Cake

• 3 eggs, separated

• 3⁄4 cup granulated sugar

• 1⁄ 2cup butter

• 1 cup light brown sugar, packed

• 2 1⁄4cups all-purpose flour

• 1⁄2 cup unsweetened cocoa powder

• 1 1⁄2teaspoons baking soda

• 3⁄4 cup cold coffee ( I used 1/2 Cup Coffee

• 3⁄4 cup Kahlua ( I used 1 Cup Kahlua)

• For the Frosting

• 4 tablespoons butter

• 1 Cup confectioners' sugar

• 2 tablespoons unsweetened cocoa

• 2 tablespoons Kahlua

• 1/2 teaspoon vanilla

DIRECTIONS

• Grease and flour two 9-inch cake pans. ( I used a baby bunt cake pan) it holds 12 baby cakes 24 total

• Preheat oven to 350 degrees F.

• Beat egg whites until frothy; then add sugar and beat until stiff peaks form; set aside.

• Cream butter and brown sugar until fluffy; add egg yolks one at a time, beating after each addition.

• Sift flour, cocoa, and baking soda together in a separate bowl; add to creamed mixture alternatively with coffee and Kahlua, blending well.

• Fold egg whites into batter.

• Pour batter into prepared pans.

• Bake in a preheated oven for 30-35 minutes or until done; cool 10 minutes; invert on wire rack; remove pans. Small cakes take about 10 to 12 min.

• Cool completely before frosting.

• To prepare frosting, cream butter and confectioners sugar in a large bowl.

• Add cocoa, Kahlua, and coffee, beating until smooth.

• Spread frosting on cake; garnish cake with shaved chocolate, if desired.

I know, I show all this sweet food, but really this is what I had for lunch. But.... I am sure I will make rice pudding out of the left over rice.