Monday, February 22, 2016

Kahlua Dump Cake

Photos courtesy of the Cooking Corner.
      Cakes have never really been my favorite. I'm much more of a pie person, but then I'm not that big on sweets anyway. However our daughter, that makes a living in the bake shop of a Navy aircraft carrier, sent me an idea for a Kahlua cake. She knows that coffee and Kahlua are some of my favorites, so she thought that they would pair well together and she was right.
      I tried this "cake" a few weeks ago and was pleasantly surprised. It wasn't too sweet and almost had the texture of a cake brownie with a hint of coffee flavor. I decided not to put a frosting on it (after reading the expiration dates of what was in my pantry). As it turns out, frosting wasn't even needed and the powdered sugar was just a hint of sweet.
     Another perk about this recipe is that it's all made right in the pan. Talk about easy! It's so many less steps and things to bother with. Give this one a try for a new surprise.

 Kahlua Dump Cake
1-1/2 cups flour (all-purpose)
1/4 cup unsweetened baking cocoa
1 cup sugar
1 tsp. baking soda

1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 T. vegetable oil
3/4 cup coffee (room temperature)
1/4 cup Kahlúa or other coffee liqueur*

Preheat oven to 350 degrees F.

Spray coat a 9"x9" baking dish. Put all dry ingredients right into the pan. Mix with a fork until combined. Make sure there are no lumps. 

Now, add all of remaining ingredients, just dump them in, literally. Stir again until it's pretty smooth.

Bake in middle of oven for 35 minutes. Insert toothpick into center and remove to make sure it comes out clean. Cool. 

Optional - frost with your favorite chocolate frosting or sprinkle with powdered sugar. 

Kahlua cake just out of oven.
* If you don't have a coffee liqueur increase the amount of STRONG coffee to 1 cup.


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