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Ingredients
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 1 3/4 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1 tsp |
| eggs: 2 |
| 2% milk: 1 cup |
| vegetable oil: 1/2 cup |
| vanilla extract: 2 tsp |
| water: 1 cup (boiling) |
| coffee liqueur: 2/3 cup |
| granulated sugar: 1/3 cup |
| all-purpose flour (unsifted): 1 Tbl |
| salted butter: 2 Tbl |
| 2% milk: 2/3 cup |
| eggs: 3 (yolks) |
| salt: 1/8 tsp |
| vanilla extract: 1/2 tsp |
| pecans (chopped): 3/4 cup |
| powdered sugar (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 3 Tbl |
| salted butter: 1/4 cup |
| heavy whipping cream (fluid): 2 Tbl |
| vanilla extract: 1 tsp |
| water |
Chocolate Kahlua Cake With Pecan Filling
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
35 min -
Servings
9 serving(s)
Tags
- For the cake: Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
- Stir together flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl, making sure there are no lumps.
- Add eggs, milk, oil and vanilla and beat with an electric hand mixer for about 2 minutes or until smooth.
- Stir in the boiling water. Don't worry if the batter is thin. It's supposed to be that way.
- Pour the batter evenly into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Once the cakes have cooled, use a fork to poke holes in the tops of the cakes and baste with the coffee liqueur.
- For the filling: In a sauce pan, combine sugar, flour, butter, milk and yolks.
- Cook over medium heat, stirring constantly until thick.
- Remove from heat and stir in salt, vanilla and pecans.
- Once the cake and the filling have cooled, spread a thick layer between the cakes.
- For the frosting: Cream together the sugar, cocoa and butter with an electric hand mixer.
- Beat in the cream and vanilla.
- Add small amounts of hot water until desired consistency is reached.
- Spread over entire cake.