gg yolks and 2 tablespoons Kahlua in the top of a
Beat egg yolks and 2 tablespoons Kahlua in the top of a double boiler. Beat in 1/4 cup sugar and beat until slightly thickened and color lightens. Place pan over boiling water. Cook and stir until thickened, about 10 minutes. Set top of double boiler in bowl of cold water. Beat until mixture is thick, 3 to 4 minutes.
Preheat oven to 350\u00b0.
Combine first six ingredients in mixing bowl and blend well.
Pour into greased and lightly floured 9 1/2-inch Bundt pan.
Bake 45 to 50 minutes or until cake springs back when lightly touched.
Combine 6 tablespoons Kahlua and confectioners sugar.
While cake is still warm in pan, poke holes in cake.
Pour liqueur mixture over.
Allow cake to cool in pan at least 2 hours before removing.
Beat egg yolks and 2 tablespoons Kahlua in a 3-quart microwave-safe dish. Add 1/4 cup sugar.
Beat until slightly thickened and color lightens. Cook egg yolk mixture on Medium-high power 3 to 4 minutes until thickened. Stir every 45 seconds. Set dish in a bowl of cold water.
Beat until thick, 3 to 4 minutes.
Prepare cake mix and allow cake to cool. Prepare pudding and refrigerate until it sets. Take half of cake and crumble it into punch bowl. Splash with coffee liqueur (approximately 1/4 to 1/2 cup). Spread half of pudding batch, then spread chocolate Cool Whip. Add half of crumbled Heath bars on top of that. (I use food chopper or food processor to chop them.) Add remaining cake (crumbled). Again splash coffee liqueur (1/4 to 1/2 cup), then pudding and finally white Cool Whip. Sprinkle remaining half of Heath bars. Great dessert for parties.
Preheat oven to 350\u00b0.
Combine first 6 ingredients in mixing bowl.
Pour into greased and lightly floured 9 1/2-inch Bundt pan. Bake 45 to 50 minutes or until cake springs back when lightly touched.
Combine 6 tablespoons Kahlua and powdered sugar.
When cake is warm in pan, poke holes in cake and pour glaze over. Allow cake to cool in pan at least 2 hours before removing.
Good with whipped cream.
Bake cake per package directions. When cake has cooled completely, prepare pudding per package directions.
In a clear footed bowl (trifle dish), crumble 1/3 of the cake into pieces. Sprinkle Kahlua on the crumbled pieces.
Spread layer of pudding onto Kahlua and cake. Spread layer of Cool Whip onto pudding layer.
Repeat 2 more times, ending with Cool Whip layer on top. Finish off with a cherry on top.
br>Melt chocolate with butter, Kahlua and water Add melted chocolate
Bake the chocolate cake in a 9 x 13-inch pan according to the directions on box.
Let cool, then break into bite-size chunks and place in a large Tupperware bowl with lid.
Pour 1 cup Kahlua over cake; mix around to soak in flavor.
Let marinate in refrigerator overnight until next day.
In glass bowl, layer 1/2 of the cake mix, 1/2 of the Cool Whip, then 1/2 of the Heath bar pieces.
Repeat.
Add chocolate shavings, if desired.
Tastes as good as it looks.
Bake cake according to package directions in two round 8 or 9-inch pans.
Cool.
Place one cake in bottom of a trifle dish. Poke holes in top of cake with a fork.
Pour Kahlua (according to taste preference) over cake.
Make pudding and pour half over cake. Layer 1/2 Cool Whip.
Sprinkle 1/2 crushed candy bars over Cool Whip.
Repeat layers.
In a heavy pot, melt the chocolate chips, butter and Kahlua on medium, stirring constantly, until all is melted and well blended. Add walnuts and pour into a buttered 8-inch square pan. Refrigerate.
Cut when cold.
In large bowl, combine the Cool Whip, coffee, cocoa and sugar, blending well. Fold in Kahlua. Spoon into sherbet dessert glasses. Place a piece of Saran Wrap over dessert glasses until ready to serve.
In a large bowl, combine cake mix, eggs, sour cream, Kahlua and vegetable oil.
Using electric mixer, beat at low speed to blend, then increase speed and beat 3 to 5 minutes at medium-fast speed. Stir in chocolate chips.
Pour batter into greased and floured 10-inch Bundt or tube pan.
Bake at 350\u00b0 for 55 to 60 minutes or until cake tester inserted in center of cake comes out clean.
Cool in pan on rack for 30 minutes.
Loosen from pan and invert, removing pan.
Cool completely on rack.
Pour cold milk into a medium bowl.
Add pudding mix and coffee powder.
Beat with a wire whisk for 2 minutes.
Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee.
Spoon into crust.
Freeze 2 hours or until firm.
Place pie in refrigerator at least 30 minutes before serving to soften.
Top with remaining whipped topping.
Store leftover pie in refrigerator.
Crumble up cake and sprinkle in Kahlua.
First layer is chocolate cake.
Second layer is chocolate pudding.
Third layer is Cool Whip.
Repeat the layers.
Sprinkle top with shavings of chocolate.
Use a large, high round bowl, preferably glass, to show it off!
he 1/4 cup coffee liqueur, the 2 tablespoons milk, vanilla
ake; cool.
For the Kahlua whipped cream, dissolve coffee in
spresso powder with 2 tablespoons liqueur with the powdered sugar; using
ix.
Add water, oil, liqueur and eggs.
Beat at
nch apart; drizzle the coffee liqueur all over the brownies. Let