Title: Chocolate Kahlua Cake - Glorious Liqueurs
Categories: Cake
Yield: 16 Servings

CAKE
2 2/3	c	Flour
2	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
1	c	Unsalted butter, softened
2	c	Firmly packed light or dark
		Brown sugar
1	ts	Vanilla
3		Extra large eggs
1	c	Unsweetened cocoa powder
3/4	c	Milk
3 3/8	c	Cold strong coffee
1/4	c	Kahlua
FILLING
1/2	c	Unsalted butter, softened
6	oz	Bittersweet chocolate,
		Melted and cooled
1/4	c	Kahlua
1	tb	Instant espresso powder
		Dissolved in
1	ts	Hot water and cooled
1/4	c	Powdered sugar, sifted
1/4	c	Kahlua, for sprinkling on
		Layers
GLAZE
1 1/2	c	Powdered sugar
2	tb	Cold strong coffee
2	tb	Kahlua

Cake:

Preheat oven to 350F. Butter and flour a 10 inch fluted tube pan; set aside.

Sift together flour, baking powder, baking soda and salt.

Combine milk, Kahlua and coffee.

Beat butter until soft and creamy. Slowly beat in sugar until light and fluffy. Turn mixer to medium low. Add vanilla, then beat in eggs, one at a time, beating well after each. Beat in cocoa powder.

Turn mixer to low. Alternately beat in flour and milk mixtures, beginning and ending with flour. Pour into prepared pan, smoothing top.

Bake until cake tests done, about an hour. Let cake stand in pan on wire rack 10 minutes, then invert onto another rack and let cool completely.

Filling:

Beat all ingredients except powdered sugar. Turn mixer to low, beat in sugar. Chill to firm filling to spreading consistency, about 20 minutes.

Slice cake into three layers. Place one, cut side up, on cake plate. Brush with half the Kahlua, then half the filling. Repeat with second layer. Top with remaining layer, pressing to adhere layers. Chill cake while preparing the glaze.

GLAZE:

Blend all glaze ingredients well. Drizzle cake, then refrigerate cake up to 1 day.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..

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