strickln@ihlpa.UUCP (stricklen) (11/07/85)
In response to a request for Kahlua recipes, I wanted to post this one. I have really enjoyed this cake after I found the recipe in a Kahlua advertisement. Pecan Pancoat (below) 3/4 c. unsweetened cocoa powder 1 c. boiling water 1/2 c. Kahlua 1 2/3 c. sifted all-purpose flour 1 t. baking soda 1/2 t. baking powder 1/2 t. salt 3/4 c. butter 1 1/2 c. sugar 3 large eggs, beaten 3 T. raspberry jam Kahlua frosting (below) candied cherries for decorations Prepare baking pan with Pecan Pancoat. Mix cocoa with water; cool. Add 1/4 c. Kahlua. Resift flour with baking soda, baking powder and salt. Cream butter with sugar until light and fluffy. Beat in eggs. Blend dry ingredients into creamed mixture alternately with cocoa mixture. Turn into prepared pan. Bake in 325-degree oven 60 to 70 minutes until cake tests done. Let cake stand in pan 10 minutes, them remove sides and cool. Using Pecan Pancoat surface as bottom, cut cake in half, horizontally. Drizzle remaining Kahlua equally over each cut surface. Spread jam over bottom cut layer and cover with 1/4 c. Kahlua frosting. Put cut layers together and spread top and sides with remaining Kahlua frosting. Decorate with candied cherries. PECAN PANCOAT: Butter sides of a 9-inch springform pan. Spread 1 T. butter in bottom and sprinkle with 1/4 c. finely chopped pecans and 1 t. sugar. KAHLUA FROSTING: Melt 6 oz. semi-sweet chocolate pieces over water; cool slightly. Gradually beat in 1/2 c. butter and 1 t. instand coffee granules dissolved in 1/4 c. Kahlua. Beat smooth. Chill until spreadable.