Chocolate Kahlua Frosting Food

SHINY KAHLUA CHOCOLATE ICING

Steps:

• Dump all ingredients into a medium sauce pan and cook on medium heat.
• Whisk until smooth and all ingredients have combined and melted.
• Drizzle over cooled cake while warm.
• Store leftover in fridge and serve with icecream!
• ENJOY with someone you love!

CHOCOLATE KAHLUA CAKE

Steps:

• Grease and flour THREE 8 inch cake pans
• In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
• Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
• In a separate bowl whisk the eggs, milk , Kahlua, oil and vanilla until blended.
• Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg and milk mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
• Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
• Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
• Cool the cakes 10 minutes on a rack and then turn out of the pans.
• Beat the butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water.
• Add half of the powdered sugar, espresso, and half of the Kahlua. Beat at medium speed until the powdered sugar is incorporated.
• Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
• This recipe makes 6 cups of frosting, enough to fill and frost a three layer 8 inch cake with borders.

KAHLUA CHOCOLATE FROSTING

Steps:

• With mixer, cream butter with milk, Kahlua, vanilla, chocolate, and salt.
• Beat in confectioners' sugar a little at a time.
• Blend in egg (doing this last gives the frosting a nice sheen).
• Spread on cooled cake and refrigerate.

KAHLUA BROWNIES WITH WHITE & DARK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9x2 baking dish and set aside (can use a mix of cocoa and flour to prevent white edges around finished brownies) In a big bowl (preferably by hand, NOT mixer), combine well the sugar, flour, cocoa, baking soda, salt and cinnamon.
• Add melted butter, eggs, vanilla, and Kahlua, and stir just until blended (do not overmix).
• Fold in chopped nuts, if you are using them.
• Put batter in prepared baking dish, evening out the batter with a spatula.
• Bake for 40- 45 minutes or until the edges of brownies begin to pull away from the sides of the dish.
• Remove from the oven and put dish on wire rack to cool.
• Immediately sprinkle dark chocolate chips over top of hot brownies.
• Lighly place a sheet of aluminum foil over dish to hold in and reflect heat.
• After about 5 minutes, when chips are melted, spread over the brownies with a spatula.
• Immediately sprinkle white chocolate over the frosting, and lightly cover dish with the foil again.
• After about 2 minutes, when chocolate is melted, gently swirl them into the dark chocolate to create a marbleized look.
• Let cool 2 hours before cutting.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

KAHLUA FROSTING

Steps:

• In small bowl dissolve instant coffeee in hot water.
• Beat butter at medium speed in a mixing bowl until creamy.
• Add gradually powdered sugar, kahlua and hot coffee mixture.
• You can add more kahlua if you want a stronger coffee flavor frosting.
• makes frosting for 1 9X13 cake.

CHOCOLATE KAHLUA CAKE AND CHOCOLATE FUDGE FROSTING

Steps:

• 1. Blend dry ingredients together and then add the wet ingredients. Mix with mixer for 3 mins.
• 2. Pour into a greased and floured bunt pan. Bake at 350 degrees for 45 to 55 minutes. Cool in the pan. Release from the pan after cooled and dust with confectioners sugar or homemade chocolate icing.
• 3. Frosting - Mix all ingredients except the vanilla in a 2 1/2 quart pan. Heat to a rolling boil, stirring occasionally. Boil for 1 minute without stirring. Place the pan of frosting into a bowl of ice and water. Beat the frosting until it is smooth and is spreading consistency. Sir in the vanilla. Spread on the cooked cake.

KAHLUA® BUTTERCREAM FROSTING

Steps:

• Combine confectioners' sugar, butter, coffee-flavored liqueur, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat until frosting is smooth and fluffy, 3 to 5 minutes.

CHOCOLATE KAHLUA FROSTING

Steps:

• Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
• Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass.
• Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.

CHOCOLATE KAHLUA FROSTING

Steps:

• 1. Beat butter and cream cheese at medium speed. Add 1 cup powdered sugar and chocolate; beat until smooth. Gradually add remaining powdered sugar and Kahlua, beating at low speed until spreading consistency.