Flash Nano 17 Kahlua Cake

 Flash Nano 16  2025 You are served something unexpected for dinner

 

Kahlua Cake

My beloved stepmom, who never read the Ugly Stepmother Manual was no cook. It didn't matter. My father prepared most of the meals. After his death, I flew to Florida regularly to see my stepmom. I even looked forward to her baloney sandwiches and potato chips lunches, knowing we’d go out to dinner to one of the Early Bird Specials.

I was there to spend time with her, be beaten regularly at gin rummy and be grateful she was in my life. 

As she aged, I’d either rent a car or take a taxi from the airport. One time, after the welcoming hugs on her doorstep and the unpacking, I walked into her kitchen. She had a mug of tea and what she called a Kahlua cake that she said she had made for me waiting. My trepidation disappeared at first swallow. It was the best chocolate cake ever.

Now living in Europe, I have the recipe but can’t get all the American ingredients.

Sigh!

Here’s the recipe:

1 (15.25 ounce) package devil's food cake mix

1 (8 ounce) container sour cream

4 large eggs

½ cup coffee-flavored liqueur (such as Kahlua)

½ cup vegetable oil.

1 3.9 ounce instant chocolate pudding mix.

2 tablespoons grated orange zest

1 teaspoon ground cinnamon

12 ounces mini chocolate chips

Confectioners' sugar,to taste

Preheat the oven to 350° F/175° C).

Grease a fluted tube pan

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 pan-

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Remove from the oven. Let cool for 10 minutes. Invert cake onto a plate. Sprinkle with sugar.