The Ultimate Recipe for Lime & Violet

Kahlua Cake  (lazy version)

(my Grandmother’s recipe )

1 pkg. Pillsbury Devil’s Food Cake Mix

1 1/4 cups H20 ( water lol )

1/2 cup vegetable oil

3 eggs

Frosting

1 envelope Knox Gelatin

3 tbsp cold H20

3 1/2 cups heavy whipping cream

3/4 cup sugar

1/3 cup cocoa

6 tbsp Kahlua Liqueur

Chocolate Curls or Chocolate Sprinkles

Directions!!

Heat oven to 350 degrees F. Grease and flour two 8 or 9 inch round cake pans. In large bowl combine all cake ingredients at low speed until moistened; beat 2 mins at highest speed. Pour batter into prepared pans.

Bake at 350 degrees F for 25-35 mins or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.

In small saucepan, soften gelatin in cold water. Stir over low heat until dissolved; set aside. In large bowl, beat whipping cream, sugar & cocoa until thickened. Gradually add 2 tablespoons of the liqueur ( I am heavy handed, I add 2 or 3 times as much =D lol ) . Reserve remaning liqueur for assembling cake. ( or don’t and just eyeball it 😉 ) Add dissolved gelatin ( if the gelatin has fully coagulated, add a bit more water and warm up slightly to loosen the thickness, otherwise you end up with nasty gelatin globuals ) beat the frosting mixture until stiff peaks form.

To assemble cake, split each cake layer in half horizontally to form 4 layers. Place 1 layer on serving plate. Using a pastry brush ( I just use a liquid measuring cup and drizzle the liqueur over the cake and massage the liqueur into the cake itself, this cake is *spoiled* lol ) brush layer with 1 tablespoon of reserved liqueur. Spread about 1 cups worht of frosting onto layer and smooth out evenly. Repeat this process with 2 more layers. Top with last layer; brush on liqueur. Frost top & sides with remaining frosting. Garnish the top & sides of the cake with either the Chocolate Curls or the Chocolate sprinkles.  Refridgerate until ready to server cake. Store leftovers in fridge. ( that is, if there is any leftovers )

This is what your cake should look like finished:

Dontcha wanna smash your face into it?!

Dontcha wanna smash your face into it?!


Additional Options & Thoughts!

An idea brought to my attention from le boyfriend. He felt that the chocolate sprinkles would be a nice addition between the layers of the cake for added “crunch” factor. While this may sound yummy to him, I am more traditional with this cake & adore it as is. When I make “his version” I’ll be able to report back with my findings. 🙂

Another idea from a friend was to make this cake instead…a Bailey’s Irish Creme Cake or a Chocolate Gran-Marnier Cake. By just simply changing out the liqueur from Kahlua to any other well substituted liqueur. I may even try the Starbucks Coffee liqueur & make a Starbucks Mocha version.  I think this may appeal to the likes of Miss Violet, Miss Lime & Carin from Lime n Violet.  Or better yet, Miss Violet how about a Chocolate-Caramel Macchiato Cake? Eh eh? Dunno how well it would ship. But I could easily make a recipe for it.

Anywho. I owed someone the recipe for ye olde Kahlua Cake from Eleganza Yarns. Sadly however I misplaced her email addy that she wrote down for me. For this absentmindedness, I apologize profusely. Hopefully you lurk around on people’s blogs…lol

Oh. I almost forgot. For those of you that would prefer to not use a boxed cake mix. Here is a recipe for a Devil’s Food Cake from scratch. Otherwise known as Waki Cake.

Waki Cake – Devil’s Food

(recipe from Biglerville, PA recipe book )

Sift into an ungreased square 9inch or less cake pan.

1 cup sugar

3 tbsp. cocoa

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

Make 3 holes in above mixtures; in 1 hole put 1 tsp. vinegar; in another 1 tsp vanilla and in the other; 5 tbsp melted butter. Add 1 cup warm water & stir well or until smooth. Bake for 30 minutes in 350 degree F oven.

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~ by faireattention on October 28, 2008.

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