(The winner of the OXO Tools giveaway is Diane Schmidt. Congrats, Dianne!)
This is one of the original recipes I posted here on the blog, back in February of 2009. It was served at my friend Heather’s baby shower and I immediately asked for the recipe. Turned out it was so easy that it became my go to brunch dessert for years. But along came so many other recipes to try, it was forgotten about.
Sister Jen hosted her annual Mother’s Day brunch for me, my mom, and her MIL…my only requirement is always to bring dessert and a big appetite. I obliged on both counts. And I pulled this out of the arsenal.
It was just as great as I had remembered. The icing sinks into all the holes and creates a rich, moist, and coffee flavored chocolate cake. Seriously delish.
Honestly, it’s like the original “poke” cake before I knew what a poke cake was!
Kahlua Coffee Poke Cake
Prep time: 10 minutes
Cook time: 45 minutes
• 1 package dark chocolate cake mix
• 1 (4 ounce) package instant chocolate pudding
• 1 cup vegetable oil
• 4 eggs
• 3/4 cup brewed coffee
• 1/4 cup crème de cocoa
• 1/3 cup Kahlua
• 1 cup powdered sugar
• 1 tablespoons brewed coffee
• 3 tablespoons Kahlua
• 2 tablespoons crème de cocoa
Preheat oven to 350 degrees. Coat a bundt pan with nonstick cooking spray.
Combine all the ingredients for the cake in a medium bowl; whisk together until smooth. Pour into the bundt pan and bake 45 minutes or until a toothpick inserted comes out clean. Let cool slightly; invert from pan onto a serving plate.
Prepare the icing by combining all the ingredients until smooth.
With a skewer, punch holes throughout the cake and pour the icing over the cake while it is still warm. Cut into slices and serve with strawberries, if desired.