Cocoa Kahlua Loaf Recipes

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

COCOA KAHLUA LOAF

Steps:

• The Day Before: In a large bowl with an electric mixer, beat cream, kahula, cocoa, salt and sugar until think and of spreading consistency.
• Spread one side of each graham cracker (one package) with 1/2" of whipped cream mixture.
• Place one cracker on top of another and place lengthwise on platter.
• Repeat this with the second package and place next to first stack on platter.
• Frost between the two rows and join together with remaining frosting covering the top and side of loaf.
• Shave the semisweet chocolate with carrot peeler or knife to form chocolate curls on top of loaf.
• This MUST be refrigerated over night to soften the crackers.
• To server, cut into 1/2"-3/4" slices starting at one end (to show cross section of crackers).