Chocolate Kahlua Christmas Tree Cakes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 cup Brown sugar, light loosely packed
  • 1/4 cup Chocolate pudding mix
  • 1/4 cup Cocoa
  • 3/4 cup Flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1/2 White chocolate

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/4 cup Heavy whipping cream

• Desserts

  • 1 Optional - coffee nut m&ms

• Beer, Wine & Liquor

  • 1 1/4 cup Kahlua

Found on chocolatechocolateandmore.com

Description

Ingredients

• ¾ cup flour
• ¾ cup light brown sugar (loosely packed)
• ¼ cup unsalted butter, softened
• ¼ cup cocoa (I used Santa Barbara Chocolate Rainforest Black Cocoa Powder to get really dark chocolate)
• ¼ cup chocolate pudding mix (or chocolate custard mix)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup vegetable oil
• ¼ cup Kahlua
• 2 eggs
• 1 teaspoon vanilla
• ¾ - 1 cup Kahlua for drizzling
• ½ white chocolate, chopped into small pieces (I used Santa Barbara Chocolate Rio Tigre White Chocolate)
• ¼ cup heavy whipping cream
• ¼ cup Kahlua
• Optional - Coffee Nut M&Ms for decorating

Directions

• Preheat oven to 350° F. Lightly brush your pans with cooking oil.
• Cream together butter and sugar. Add the rest of the ingredients and blend for 2 minutes on medium speed.
• Fill pans 4/5 full (I used about ¼ cup for each of my cakes) and bake for 10 -15 minutes or until toothpick comes out clean.
• Cool until lukewarm before removing the cakes from the pan (about 5 minutes). Cool completely. Arrange cakes on serving platter.
• Slowly drizzle Kahlua over the cakes a few teaspoons at a time so that the syrup soaks in. Cover with saran wrap and let sit overnight. 1 tablespoon per cake is enough but you can go to 2 tablespoons. If you go with the larger amount, the cakes will be soggy and youll need to store uncovered to let some of the alcohol evaporate.
• Put white chocolate and heavy cream in a microwave proof bowl and heat for 15 seconds. Stir and heat again for 15 seconds. Repeat until chocolate just melts.
• Stir in Kahlua. Drizzle on cakes.
• Garnish with Coffee Nut M&Ms if desired.