| Measure | Ingredient |
|---|---|
| ¾ cup | Oil |
| ½ cup | Honey |
| 1 cup | Sugar |
| 4 | Eggs |
| ½ cup | Milk |
| ½ cup | Sour cream |
| 1 tablespoon | Creme de Cacao |
| 1 tablespoon | Kahlua |
| 2 cups | Flour |
| ½ cup | Cocoa |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| 1 tablespoon | Instant coffee |
| 2 teaspoons | Cinnamon |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Cloves |
| 1 cup | Cream |
| 1 teaspoon | Instant coffee |
| 2 tablespoons | Sugar |
| 1 tablespoon | Kahlua |
DRY INGREDIENTS:
COFFEE KAHLUA CREAM GLAZE: Mix all wet ingredients together and beat for 4 minutes with electric mixer. Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan. Bake at 325 degrees F. for 1 hour 10 minutes.
Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and spread over cooled cake.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...
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