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
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
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.