These three cakes make wonderful gifts for neighbors and friends when baked in mini-bundt pans. You can eliminate the "drizzling" of the liqueurs on the top of the cake, and they're equally as good. When cool, wrap in colored cellophane and add a pretty ribbon. They also freeze well, so you can make several to have on hand when last-minute desserts are needed.
CHOCOLATE-KAHLUA CAKE
1 box chocolate cake mix
1/2 cup vegetable oil
1 package (6 ounces) instant chocolate pudding mix
4 eggs
3/4 cup kahlua liqueur
1/2 cup water
6 tablespoons kahlua liqueur
1 cup confectioners sugar, sifted
~ Preheat oven to 350 degrees.
~ Combine first six ingredients in mixing bowl and blend well.
~ Pour into greased and lightly floured 9-1/2 inch bundt pan.
~ Bake 45 to 50 minutes or until cake springs back when lightly touched.
~ Combine 6 tablespoons kahlua and confectioners sugar.
~ While cake is still warm in pan, poke holes in cake; pour liqueur mixture over top.
~ Allow cake to cool in pan at least 2 hours before removing.
~ Note: For miniature cakes -- depending upon the size -- shorten your
baking time and bake 30 to 45 minutes.
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FUZZY NAVEL CAKE
1 box yellow cake mix
1/2 cup vegetable oil
1 package (6 ounces) instant vanilla pudding mix
4 eggs
3/4 cup peach schnapps
1/2 cup orange juice
1/2 teaspoon orange extract
4 tablespoons peach schnapps
2 tablespoons orange juice
1 cup confectioners sugar, sifted
~ Preheat oven to 350 degrees.
~ Combine first seven ingredients in mixing bowl and blend well. Pour into greased and lightly floured 9-1/2 inch bundt pan.
~ Bake 45 to 50 minutes or until cake springs back when lightly touched.
~ Combine 4 tablespoons peach schnapps, 2 tablespoons orange juice, and
confectioners sugar.
~ While cake is still warm in pan, poke holes in cake; pour liqueur mixture over top.
~Allow cake to cool in pan at least 2 hours before removing.
~ Note: For smaller pans adjust baking time and bake 30 to 45 minutes.
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GOLDEN AMARETTO CAKE
1 box yellow cake mix
1/2 cup vegetable oil
1 package (6 ounces) instant vanilla pudding mix
4 eggs
3/4 cup amaretto liqueur
1/2 cup water
1/4 teaspoon almond extract
6 tablespoons amaretto liqueur
1 cup confectioners sugar, sifted
~ Preheat oven to 350 degrees.
~ Combine first seven ingredients in mixing bowl and blend well. Pour into greased and lightly floured 9-1/2 inch bundt pan.
~ Bake 45 to 50 minutes or until cake springs back when lightly touched.
~ Combine 6 tablespoons amaretto and confectioners sugar.
~ While cake is still warm in pan, poke holes in cake; pour liqueur mixture over the cake.
~ Allow cake to cool in pan at least 2 hours before removing.
~ Note: For smaller pans adjust baking time and bake 30 to 45 minutes.
4 comments:
Yum! I wonder if you might not use cupcake pans and give a few of each kind. Thanks for the recipes. I love me some kahlua!
Love,
Julie
Wow! Wonderful! The fuzzy navel sounds scrumptious! Man, thanks for the wonderful recipes!
Well, aren't you just wonderful with all your fantastic recipes. I guess I will have to do some cooking. That Kahlua one sounds wonderful. Both chocolate and Kahlua in the same cake what could be better. My stitcher group is going to get to taste this one.
Gosh Joanne,
These recipes sound delicious. I can't wait to try them out and I just love the idea of making them for friends and neighbours. I need to get myself a small bundt tin. I have a large one which is great when we have the family round but I don't have a smaller one. This has given me the incentive to go and get one :>)
Hugs, Angela
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