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Recipe: Frozen Kahlua Cake with Kahlua Glaze (Bundt cake, freeze ahead)

Desserts - Cakes
FROZEN KAHLUA CAKE

2 cups sugar
3/4 cup butter, softened
3/4 cup unsweetened cocoa powder
4 eggs, separated
1 teaspoon baking soda
2 tablespoons cold water
1/2 cup cold coffee
1 cup Kahlua, divided use
1 1/3 cups flour
2 tablespoons vanilla extract
1 cup powdered sugar (for the glaze)
1 cup heavy (whipping) cream, whipped (for serving)

Preheat oven to 325 degrees F. Grease and flour Bundt pan.

Cream sugar and butter together. Add cocoa powder and egg yolks; set aside.

Dissolve baking soda in 2 tablespoons cold water and combine with coffee and 1/2 cup Kahlua; add to the butter mixture, alternating with flour. Add vanilla.

Stiffly beat the egg whites; fold into the batter. Pour batter in prepared Bundt pan; tap on counter to remove air bubbles.

Bake at 325 degrees F for 1 hour or until done. Remove cake from pan and set on rack.

To make the glaze, combine powdered sugar and remaining 1/2 cup Kahlua. Pour over warm cake; cover with foil and freeze.

ABOUT 1 HOUR BEFORE SERVING:
Remove cake from freezer. Unwrap and place onto a cake plate. Ice with whipped cream.

Makes 1 Bundt cake, 12 servings
From: The Dallas Symphony Cookbook (Texas)
Source: Recipe Hall of Fame Dessert Cookbook by Gwen McKee and Barbara Moseley
MsgID: 0226177
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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