*  Exported from  MasterCook Mac  *

                          Kahlua Chocolate Cake

Recipe By     : Ellen Court <CourtMoss@AOL.COM
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    eggs  -- separated
     3/4  C             granulated sugar
     1/2  C             butter
   1      C             light brown sugar, packed
   2 1/2  C             all-purpose flour
     1/2  C             unsweetened cocoa powder
   1 1/2  tea.          baking soda
     3/4  C             strong cold coffee
     3/4  C             Kahlua
                        --Frosting
   6      Tab           butter
   1      lb            sifted powdered sugar
   3      Tab           unsweetened cocoa powder
   3      Tab           Kahlua
   2      Tab           (to 3 Tab) hot coffee

Grease and flour two 9" cake pans.  Preheat oven to 350F.  Beat egg whites
until frothy, then beat in sugar until stiff peaks form.  Set aside.  Cream
butter and brown sugar until fluffy.  Beat in egg yolks *one at a time*.
 Sift flour, cocoa, and baking soda together; add to creamed mixture
alternately with coffee and Kahlua and blend well.  Fold egg whites into
batter.  Pour into prepared pans.  Bake 30 - 35 min. or until done.  Cool in
pans 10 min, invert on wire rack; remove pans.  Cool before frosting.  Serves
10 - 12.

KAHLUA FROSTING

In large bowl, cream butter and powdered sugar.  Add 3 cocoa powder, Kahlua and coffee; beat until smooth.

source.   The Kahlua Recipe Book is available, with their compliments, by
written request (a postcard is fine) to:

Kahlua
Dept. RD
PO Box 230
Los Angeles, CA  90078-0230

The Recipe Book has 12 different categories of recipes, all using Kahlua, and
is worth well more than the price of a stamp!  I can personally vouch only
for the Kahlua Creamy Fudge, but if it is representative, then everything in
here is TDF.

 P.S.  I suspect that any other similar liquer (Amaretto, Tia Maria, even
Grand Marnier) could be substituted if that is your personal preference.


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