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"Kahlua Chocolate Cake"

Ingredients:

1 (18.25 ounce) box dark chocolate cake mix
4 eggs
1 cup sour cream
1 cup Kahlua (coffee liqueur)
3/4 cup vegetable oil
1 cup semisweet chocolate chips
1 (1 pound) can chocolate frosting
1 1/2 tablespoons Kahlua (coffee liqueur)

Directions:
1 In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips. Pour batter into greased and floured 10 inch bundt pan.

2 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until tester inserted in center comes out clean. Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.

3 Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur. Stir well. Drizzle frosting over cooled cake. Makes 10 inch bundt cake


"Death By Chocolate"

Ingredients:

1 (18.25 ounce) box chocolate cake mix
1/2 cup coffee flavored liqueur (kahlua)
4 (4 serving size) chocolate mousse mix
8 (1.4 ounce) butter toffee candy bars, crushed
2 pounds whippped topping
1 (1.4 ounce) chocolate candy bar

Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans. Prepare cake mix according to package directions. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

2. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.

3 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.

4 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.


"Kahlua Chocolate Decadence"

Ingredients:

1/2 cup butter or margarine
6 (1 ounce) squares semisweet chocolate
3/4 cup white sugar
1 1/4 cups finely ground walnuts or pecans
2 tablespoons all-purpose flour
3 tablespoons kahlua
1 teaspoon vanilla extract
3 eggs
2 (1 ounce) squares semi-sweet chocolate, melted
2 tablespoons Kahlua (coffee liqueur)
sifted confectioners' sugar chocolate candy or coffee beans

Directions:

1 Preheat oven to 325 degrees F (165 degrees C). In a saucepan over medium heat, melt butter and 6 ounce semi sweet chocolate, stirring until blended. Remove from heat and let cool.

2 In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until light and lemon-colored. Stir together ground walnuts and flour; gradually beat into egg mixture.

3 Stir 3 tablespoons Kahlua and the vanilla extract into the chocolate mixture. Gradually beat into egg mixture until well-combined. Pour batter into a 9 inch springform pan. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes or until top is set. Cool cake in pan.

4. Remove metal ring and place cake on a serving plate. Sprinkle top with powdered sugar. Stir together 2 ounces melted chocolate and 2 tablespoons Kahlua. Drizzle over cake. Decorate with coffee beans or candy, if desired. Makes 1 9-inch springform