Yummy Kahlua Pound Cake Recipe

I made this cake this week.

You can add frosting, too.

There are a few steps to the recipe, but the end result is worth the extra effort.

Try it.  You'll like it.

Kahlua Pound Cake:
Kahlua Fudge
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup coffee-flavored liqueur
1/4 cup water

Cake
3/4 cup milk
1 tbsp unsalted butter, softened
2 1/2 cups sugar
6 large eggs, at room temperature
4 cups unsifted all-purpose flour
1/4 tsp baking soda

Kahlua Glaze
4 oz semisweet chocolate
4 tbsp unsalted butter
2 tbsp heavy cream
2 tbsp coffee-flavored liqueur

1.  Make fudge:  In saucepan, over low heat, mix ingredients.  Heat to boiling over medium heat, stirring.  Cool.
2.  Preheat oven to 300 degrees.  Grease and flour 10 in. tube pan.
3.  Make cake:  In small glass measure, mix milk and vanilla.  In large bowl of electric mixer, at high speed, beat butter and sugar 3 minutes or until fluffy.  Beat in eggs, one at a time.  Add flour (in fourths) alternately with milk mixture (in thirds), beginning and ending with flour.  Spoon one third of batter (about 2 1/2 cups) into medium bowl.  Stir baking soda into fudge; stri into batter in medium bowl.  Pour half of remaining plain batter into tube pan.  Top with fudge batter; add remaining plain batter.  Bake 1 hour and 40 minutes or utnil tester insesrted in cake comes out clean.  Cool cake in pan on wire rack 15 minutes; invert onto rack.
4.  Make glaze:  In food processor, chop chocolate.  In saucepan, heat butter, cream and liqueur to boiling.  With motor running, pour into chocolate; process until chocolate melts and mixture is smooth.  Cool completely; drizzle over cake.
Makes 20 servings.

Notes:  I baked this in a bundt pan and it turned out fine.  Also, when making the glaze, I chopped the chocolate with a knife and poured the chocolate into the saucepan of cream and liqueur.  I was too lazy to take out my food processor.