by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand2 cups sugar Ask a question about this ingredient
1 3/4 cup flour Ask a question about this ingredient
3/4 cups cocoa powder Ask a question about this ingredient
1 1/2 teaspoon baking powder Ask a question about this ingredient
1 1/2 teaspoon baking soda Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 cup lowfat milk Ask a question about this ingredient
1/2 cup vegetable oil Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/2 cup boiling water Ask a question about this ingredient
1/2 cup kahlua Ask a question about this ingredient
1 cup chopped pecans- divided in half Ask a question about this ingredient
Heat oven to 350°F. Grease and flour a budnt pan. Add 1/2 cup of pecans to bottom of bundt pan.
Ask a question about this stepIn a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt- whisk or stir together.
Ask a question about this stepAdd eggs, milk, oil and vanilla; mix on medium speed until well combined. Add boiling water and kahlua.
Ask a question about this stepPour batter into prepared bundt pan, and add remaining nuts. Baked for 50-55 minutes.
Ask a question about this stepPour about 3/4 of the Boozy Kahlua Syrup on cake while it's still hot out of the oven. Let sit for 30 minutes before removing cake from pan. Serve with remaining syrup.
Ask a question about this step1/2 cup butter Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 teaspoon cocoa powder Ask a question about this ingredient
Boil sugar, butter, and water for 2 minutes, until bubbly and gooey. Remove from heat and add kahlua. Pour about 3/4 of syrup over hot cake, and let sit for 30 minutes before turning upside down and removing cake from pan. Serve cake with remaining syrup.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Great cake! This cake is fabulous! No one could quit eating it. Only problem was we had to eat it from the pan b/c it wouldn't come out without falling apart. Any suggestions?