Recipe: Kahlua-Fudge Poundcake

KAHLUA-FUDGE POUNDCAKE

Fudge:
1/2 cup cocoa
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup Kahlua (coffee liqueur)
1/4 cup water
Cake:
3/4 cup milk
1 tablespoon vanilla
1 pound unsalted butter
2 1/2 cups sugar
6 large eggs, room temperature
4 cups flour
1/4 teaspoon baking soda

Kahlua Glaze:
4 ounces semisweet chocolate
4 tablespoons unsalted butter
2 tablespoons heavy cream
2 tablespoons Kahlua

Fudge: In saucepan, over low heat, mix cocoa, sugar, corn syrup, Kahlua and water. Bring to boiling over medium heat, stirring. Cool. Preheat oven to 300 degrees. Grease and flour a 10-inch tube pan. Cake: In small glass measure, mix milk and vanilla. In large mixer at high speed, beat butter and sugar 3 minutes or until fluffy. Beat in eggs one at a time. Add flour (in quarter batches) alternately with milk mixture (in thirds), beginning and ending with the flour. Spoon 1/3 of batter (about 2 1/2 cups) into medium bowl. Stir baking soda into fudge, then stir into batter in medium bowl. Pour half of remaining plain batter into tube pan. Top with fudge batter; add remaining plain batter. Bake 1 hour and 40 minutes or until tests done. Cool cake in pan on wire rack 15 minutes. Invert onto rack. Glaze: In food processor, pulse machine on/off to chop chocolate. In saucepan, bring butter, cream and Kahlua to boiling. With motor running, pour butter mixture in with chocolate; process until chocolate melts and mixture is smooth. Cool completely. Drizzle over cooled cake. Serves 12 to 14.