Dark Chocolate Cake with Kahlua Glaze

11:00 AM ByFiled UnderDesserts

Oh yes, you read that correctly.

Dark, Rich, Deep, Fudgey Chocolate Bundt Cake topped with a deliciously decadent and simple Kahlua Glaze.

 

 

When this month’s Crazy Cooking Challenge
Photobucketwas announced as the search for the ULTIMATE Chocolate Cake recipe, I immediately did 2 things:  1) Groaned (remember? 17 Day Diet) 2) jumped on the internet and started searching.

I am a complete and total chocolate snob and any old chocolate cake just doesn’t get my taste buds dancing – up to this point in life, the only two chocolate cakes that have earned my love and passion are the German Chocolate Cake and Texas Sheet Cake.

It took me a couple of days to find a cake recipe that got me excited.  I don’t know WHY I didn’t immediately go to Bree’s blog ~ she is after all, fairly amazing and I’m so excited to meet her and be a Food Community Leader with her in a few weeks at Blissdom.

I was immediately drawn to this recipe by the combination of chocolate and Kahlua – I have fond memories of late nights on my apartment patio with my roommate (and pledge class sorority sister, Nicole) that involve kahlua and cream and laughing until we cried.  I honestly couldn’t tell y’all the last time that I had Kahlua – so off I went to the liquor store and then the grocery store for cake mix and pudding (yes, cake mix – deal with it)

 

The only changes that I made to Bree’s Recipe were to use Dark Chocolate Fudge cake mix, Dark Chocolate Chips and a Fudge Pudding (why yes, I am a Dark Chocolate lover, why do you ask?)

I made this cake for Nathan’s birthday party (along with non-alcoholic cupcakes for the kids) and I would have taken beautiful pictures of a slice of cake accompanied by the Kahlua bottle and some dark chocolate chips – if the cake hadn’t been positively inhaled and devoured.  There were actual, honest to goodness moans of delight from everyone who tasted the cake.

Wickedly – sinfully – amazingly tonguegasmic, that is what this cake is.

Print
Dark Chocolate Cake with Kahlua Glaze

Prep Time: 10 minutes

Cook Time: 50 minutes

Approximate Time: 1 hour

Yield: 1 bundt cake

Dark Chocolate Cake with Kahlua Glaze

Ingredients

  • 1 (18.25 oz) box Dark Chocolate Fudge Cake Mix (without pudding in the mix)
  • 1 (3.9 oz) box Chocolate Fudge Pudding Mix
  • 2 C Sour Cream
  • 4 large eggs
  • 3/4 C vegetable oil
  • 1/3 C Kahlua
  • 1/2 bag or 6 oz dark chocolate chips
    • Kahlua Glaze
  • 1 C powdered sugar
  • 3 Tbsp to 1/4 C Kahlua

Instructions

  1. Preheat oven to 350° F
  2. Spray a bundt pan with baking spray - or grease and coat with cocoa powder to prevent sticking
  3. In a large mixing bowl combine: Cake Mix, pudding, sour cream, eggs, vegetable oil and Kahlua.
  4. Mix well
  5. Using a spatula or wooden spoon - fold in the chocolate chips
  6. Pour the batter into your prepared bundt pan
  7. Bake for roughly 1 hour; when I checked my cake at 50 minutes - it was done
  8. Cool in the bundt pan for about 10 minutes, turn the cake out onto a wire cooling rack and allow to cool completely.
  9. Once the cake is completely cooled, start the glaze.
    10. Kahlua Glaze
  10. Combine the Kahlua and powdered sugar and whisk until smooth - more powdered sugar will give you a thicker consistency - a hint of cinnamon will add an additional depth to the cake
  11. Pour the glaze over the cake and enjoy

Rachel Says

This cake is sinfully, wickedly rich and fudgey - serve with a tall glass of milk, hot coffee or even a colorado bulldog. Be prepared for offerings of love and servitude for another slice :-)

http://asouthernfairytale.com/2012/02/07/dark-chocolate-cake-with-kahlua-glaze/

 

32 Comments

Sock It To Me (Cake)

12:05 AM ByFiled UnderDesserts, Mouthwatering Monday

sock it to me slice 2

This beautiful, buttery, cinnamon and brown sugar filled Southern Classic – Sock It To Me Cake – is Nathan’s favorite cake.

It is the one he requests for every birthday.

This year, Monkey and Princess helped me make Nathan’s birthday cake.

Kids baking dad's cake

I love passing family recipes on to my kids, watching their eyes take in the tattered and stained recipe cards, the smells the same ones that I remember from my own childhood.

With this cake, we even had a milestone reached.

Monkey finally mastered cracking eggs into the bowl without getting eggshells in the bowl!!!

Look! Even the eggs were happy!

happy eggs

 

This cake is so simple to make – it starts with a boxed cake mix – as so many delicious Southern recipes do :-) and the rich buttery flavor is enhanced by cinnamon, brown sugar, walnuts and even sour cream.  Y’all should have seen Princess’ face when I told her there was sour cream in this cake

Oh.. Wait..

Here it is -

Say what

 

After the gifts were presented and a few tears shed by a very touched and proud Daddy,  the cake was served and declared the best one yet – which is saying A LOT – as I’ve been making this cake for Nathan for over 13 years.

sock it to me slices

I hope y’all try out this southern and family favorite recipe!

Print
Sock It To Me Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Approximate Time: 1 hour, 5 minutes

Yield: 1 bundt cake

Sock It To Me Cake

Ingredients

  • 1 package Butter Cake mix
  • 1/2 C granulated white sugar
  • 3/4 C vegetable oil (or applesauce)
  • 4 eggs
  • 1/2 pint or (1 C) of Sour Cream
  • 1 C chopped walnuts
  • 1 1/2 tsp Vanilla Extract
    • Filling
  • 1 1/2 tsp cinnamon
  • 5 tsp brown sugar

Instructions

  1. Pre-heat Oven to 350° F
  2. Spray your favorite bundt cake pan with baking spray and set it aside
  3. In a large mixing bowl, mix eggs, sugar and oil until combined.
  4. Add in cake mix and beat until combined
  5. Add in nuts, vanilla and sour cream - beat well.
  6. Pour 1/2 of the cake mix into the bundt cake pan
    7. Topping Time
  7. Mix the cinnamon and brown sugar together and spread it all over the batter in the bundt cake pan
  8. Pour the rest of the batter on top of that
  9. Place it in the oven and bake for 45 minutes - check the cake by inserting a raw spaghetti noodle to check for doneness. If the cake is done, the spaghetti stick will come out with just a few crumbs on it.
  10. Once the cake is done, allow it to cool in the pan for 10 minutes, then move it to a wire cooling rack or serve immediately.

Rachel Says

This cake needs no glaze. It is delicious warm or cold and for breakfast, dinner or as a dessert.

http://asouthernfairytale.com/2012/01/30/sock-it-to-me-cake/

A few favorites from last week’s linky

Thank y’all for linking up your amazing recipes every week.  I love seeing what y’all are serving your friends and families!  You often inspire my own table and definitely leave me hungry!

Don’t forget to visit and comment on a few other participants, link back to A Southern Fairytale and Mouthwatering Mondays in your recipe post and leave a comment after you link up, I love hearing from y’all!

Happy Monday!



32 Comments

Dark Chocolate Dipped Peanut Butter Cookies

11:07 AM ByFiled UnderDesserts, Giveaways, Sponsored

and a giveaway!

That’s right -

Dark Chocolate Dipped Peanut Butter Cookies

pb & dc cookie

Nathan and I aren’t really sweets people, please try to contain your shock :-)

We would much rather eat something savory or spicy (as I’m sure y’all have noticed, given the recipes that I post here).

There is however, one sweet combo that both Nathan and Monkey will never turn down – the combination of Peanut Butter and Chocolate.  Whether it’s cookies, cakes, cupcakes, ice cream — if it’s peanut butter and chocolate, my boys are all over it.

When I saw the White Lily Flour Chocolate Dipped Peanut Butter Cookie recipe in the goodie basket that I received, I knew it was the perfect recipe to test and share with y’all alongside today’s giveaway.

These cookies are super easy to make and delicious!  They are rich and fluffy and definitely peanut buttery (is peanut buttery even a word?) without being overwhelmingly stick to the roof of the mouth peanut buttery and when they’re combined with the dark chocolate dip… oooh baby :-) .

PB & DC stacked

Print
Dark Chocolate Dipped Peanut Butter Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Approximate Time: 18 minutes

Yield: 30 cookies

Dark Chocolate Dipped Peanut Butter Cookies

Delicious Peanut Butter cookies dipped in Dark Chocolate. Lightly Adapted from White Lily Flour's Recipe

Ingredients

  • 3 1/4 C White Lily All-Purpose Flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 C Crisco Butter Flavor Shortening
  • 1 C Creamy Peanut Butter (I use all natural Peanut Butter)
  • 1/2 C white sugar
  • 1/2 C firmly packed brown sugar (I use dark brown sugar)
  • 1 egg
  • 1 1/2 tsp vanilla (I use vanilla bean paste)
  • 3/4 C sour cream
    • Chocolate Dip
  • 2 C dark chocolate chips
  • 1/2 to 1 Tbsp Crisco All Vegetable Shortening

Instructions

  1. Pre-heat oven to 375° F
  2. Use a non stick baking sheet or coat a baking sheet with cooking spray
  3. In a medium size bowl, whisk together: flour, baking soda and salt. Set aside
  4. In a large bowl, combine: shortening, peanut butter, sugar, brown sugar, egg and vanilla - beat 2 minutes.
  5. Stir in sour cream and half of the dry ingredients - blend well.
  6. Add in the rest of the dry ingredients and stir until all the ingredients are mixed.
  7. Roll into 2-inch balls (you can use a #2 cookie scoop for this, too) This was a lot of fun for the kids and me to do together
  8. Using a long tine fork (think dinner, not salad) flatten the cookies and add a criss cross pattern to the tops.
  9. Bake 8 minutes.
  10. Cool for 2 minutes on the baking sheet and then remove to a wire cooling rack to finish cooling.
    11. Dipping
  11. In a medium saucepan start melting the dark chocolate chips - add in 1/2 Tbsp Crisco All Vegetable Shortening - you can add more to help with the silky smoothness of the chocolate for dipping.
    12. Dip the cookies however you'd like, the kids and I just dipped then about halfway in, scraped the bottom of the cookie against the rim of the pot to remove some excess and then lay them on wax paper to cool completely

Rachel Says

I prefer dark chocolate to milk or semi-sweet, there's just so much more depth and deliciousness to dark chocolate - you can use whichever you'd like, though. Same with dark brown sugar vs. light - slightly deeper molasses like flavor with the dark.

http://asouthernfairytale.com/2012/01/20/dark-chocolate-dipped-peanut-butter-cookies/

Now on to the giveaway – I teased y’all about it when I shared the Caramel Pecan Biscuit Bake Recipe and now it’s here.  This is a truly delicious giveaway.

Not only will you get a basket with White Lily flour, recipes, a pastry cutter, measuring cup, White Lily bread towel and spatula

IMG_9396

You will also get this Cuisinart Power Advantage Plus 7-Speed Hand Mixer!

IMG_9562

I can’t even tell y’all how much I love this mixer:  from the digital display, to the awesome snap on storage case for all the goodies that come with it: beater’s, chef’s whisk, dough hook and even a spatula.  I love, love, love this little baby – however I have to admit, my favorite part of it is the eject button.  You know how with some mixers you push the eject button and the beaters just release and you pull them out?

Oh no.. not with this baby.  The Cuisinart Power Advantage Plus doesn’t mess around.  It has a release trigger and when you pull the trigger – those babies SHOOT out.  I may or may not have played with this feature for 5 minutes or so – what can I say? I’m easily entertained by kitchen gadgets.

Would you like to win this?

 

Mandatory Entry: What’s your favorite treat to make for (or with) your family?

Bonus Entry:  Tweet this giveaway and leave your tweet url in the comments

Bonus Entry:  Check out White Lily Flour’s Recipes and tell me which one you’d most like to try

That’s 3 entries per person! Good luck, y’all!
This giveaway is open from Friday January 20, 2012 to Sunday January 22, 2012 at 10:00 PM CST. Once the winner has been contacted, they will have 24 hours to respond or another winner will be chosen

 

This recipe and giveaway are part of a partnership with White Lily flour. I have received product compensation for my time and talents.

This Giveaway is now closed:

Congratulations to our winner:

Mocha Momma

93 Comments
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