MAKES 1 (9 X 13-INCH) CAKE
Kahlúa, the coffee liqueur, and cream is kind of like an adult café au lait. It was a popular cocktail long before every corner had a coffee shop that served café au laits. The timeless cocktail is smooth, creamy, and oh, so good! This Coffee Liqueur and Cream Poke Cake features that same superb flavor—a chocolate cake poked with a creamy Kahlúa filling, then topped with whipped cream. It is a classic!
Nonstick cooking spray
1 (15.25- to 18-ounce) box devil’s food cake mix
Eggs and oil as directed on the cake mix box
Whole milk, in place of the water called for on the cake mix box
1 (3.4-ounce) box vanilla instant pudding mix
1 cup heavy cream
½ cup whole milk
¼ cup Kahlúa
KAHLúA WHIPPED CREAM TOPPING:
1½ cups heavy cream
3 tablespoons confectioners’ sugar
1 tablespoon Kahlúa
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions, substituting milk for the water called for on the box. Bake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the cake using a drinking straw.
In a medium bowl, whisk together the pudding mix with the cream and the milk until the pudding is blended. Stir in the Kahlúa. Pour the pudding over the top of the cake, spreading it evenly and filling in the poked holes. Cover and refrigerate the cake for 1 hour.
MAKE THE KAHLúA WHIPPED CREAM TOPPING: In a medium bowl using a handheld mixer, beat the cream on low speed until frothy. Increase the speed to medium-high. Gradually beat in the confectioners’ sugar, beating continuously until the cream holds stiff peaks. Beat in the Kahlúa.
Frost the cake with the Kahlúa Whipped Cream Topping. Refrigerate until ready to serve.
VARIATION:
If you prefer, omit the Kahlúa. Substitute strong, brewed, lightly sweetened coffee, cooled to room temperature, for the Kahlúa.