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Chocolate Kahlua Cake

This chocolate cake is good by itself, however, for a more sophisticated version splash on some Kahlua and spread a rich custard between the layers. It makes an elegant finish to any meal..

2 cups flour
2 cups sugar
¾ cup cocoa
1 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla
1 cup boiling water

1/3 cup sugar
1/3 cup flour
pinch of salt
1 cup milk
1 egg
½ + ½ cup Kahlua

1 cake, 12-15 slices

1. Preheat the oven to 350 degrees F.

2. Grease three-9 inch round cake pans. Line with wax paper and then grease again.

3. Place all of the ingredients, except the boiling water, into a large bowl. Beat for one minute on medium speed.

4. Add the boiling water and continue beating for another minute.

5. Divide the batter evenly among the 3 cake pans. Bake for 20 minutes or until done.

6. While the cake is in the oven, make the Kahlua filling. Boil 2 cups of water over high heat in the bottom part of a double boiler. Place all the ingredients (with only ½ cup of Kahlua) in a large bowl over the double boiler. Stir the mixture continuously until it thickens, about 6-8 minutes. Remove from the heat and let cool.

7. Un-mold the cakes and lay out on 3 separate plates. Pour the remaining ½ cup of Kahlua on top of all three. Let cool for 2-3 hours. When ready to frost, place the first layer on a serving plate, spread with ½ of the Kahlua filling. Top with the second layer and spread with the remaining filling. Top with the third layer and frost with chocolate butter cream frosting.

Beat ½ cup softened butter (one stick) in a mixer, add 3 cups powdered sugar, ¼ cup milk, 1/8 cup cocoa, and 1 teaspoon vanilla. Beat until fluffy.