Kahlua Bowl Cake Recipes

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

KAHLUA TRIFLE CAKE

Steps:

• 1. Follow directions on the cake mix and bake as instructed in a 8x10 pan. Before you bake your cake set out your Cool Whip to become soft....
• 2. After the cake as cooled poke several holes in it using a fork. Then pour your Kahlua over the entire cake and let set for at least one hour (overnight is also okay).
• 3. After you have added the Kahlua to your cake start making the mousse. Follow the directions on the Dream Whip box (using all pkgs inside the box)this is where you also use the instant pudding mix. When it's done put in the refrigerator.
• 4. Take a large zip loc bag and place your candy bars (out of their wrappers) inside the bag and smash with a small hammer or the side of a meat tenderizer. I laid a thin dish towel over the bag to help with holes not being made. Remove your mousse from the refrigerator to become room temperature.
• 5. Take your cake and criss cross cut it into small squares. Do not worry about them staying perfect as it doesn't matter.
• 6. Take your trifle dish (I bought one relatively inexpensive) and start layering. Lay down a nice layer of cake chunks, then a layer of mousse, then your Cool Whip and a layer of crushed candy bar and repeat. Your might have enough to make a small one as well. The extra cake is delicious the way it is as my family loved it as well it was so moist.

KAHLUA BOWL CAKE

Steps:

• Assemble in a 2-quart bowl:.
• Make the pudding as directed and add half of the liqueur before it sets, mixing well.
• Put half of the cake cubes in the bottom of the bowl then pour half of the rest of the liqueur over the cake.
• Spread half of the pudding over the cake then spread half of the Cool Whip over the pudding.
• Repeat layers then break the Skor bar up and sprinkle pieces over the top.

KAHLUA CAKE IN A JAR

Steps:

• 1. Place cake mix and pudding in large bowl, blend with wisk.
• 2. Add eggs, oil, milk and kahlua. Mix with electric mixer for two minutes.
• 3. Spray six wide mouth canning jars with non stick spray lightly. Place 1 cup batter in each jar. Clean rims and place on baking sheet.
• 4. Bake 325 degrees for 45 minutes.
• 5. While cakes are baking, place flat lids into hot water until ready to use.
• 6. Take cakes out one at a time and clean rims again. Place seals and rings on.
• 7. The cake will slide out of the jar with a strong shake.
• 8. Slice and serve.
• 9. Cakes can be kept in the pantry for up to 6 months. They do not need to be refrigerated.

AWESOME KAHLUA CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second lowest position.
• Generously grease and flour a bundt pan.
• In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
• Stir chocolate chips and walnuts.
• Pour into a greased and floured bundt pan pan.
• Bake at 350°F for 45-60 minutes, or until the cake tests done.
• For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
• Pour over cake.

KAHLUA BOWL CAKE

Steps:

• Assemble in a 2-quart bowl:
• Put half of the cake cubes in the bottom of the bowl then pour half of the Kahlua over the cake. Spread half of the pudding over the cake and Kahlua. Then spread half of the Cool Whip over the pudding.
• Repeat layers then break the Score bar up and sprinkle pieces over the top.