Kahlua Frozen Dessert Recipe 455

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

FROZEN KAHLUA CAKE

Steps:

• Preheat oven to 325ºF.
• Grease and flour bundt pan.
• Cream butter and sugar.
• Add cocoa and egg yolks.
• Dissolve soda in water and combine with coffee and kahlua.
• Add to batter alternately with the flour.
• Add vanilla and fold in beaten egg whites.
• Pour batter in pan, remove air bubbles.
• Bake 1 hour.
• Combine glaze ingredients and pour over warm cake.
• Cool and remove from pan.
• Cover with foil and freeze.
• About 1 hour before serving, remove from freezer and ice with whipped cream (or Cool Whip).

KAHLúA-SPIKED FROZEN MOCHA LATTES

Steps:

• Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and half and half; whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.
• Using electric mixer, beat cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.
• Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahl&eucate;a in processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.
• Spoon sweetened whipped cream atop frozen mocha lattes and serve.

FROZEN KAHLUA CREME

Steps:

• Combine ice cream and Kahlua in a large bowl, stirring until blended.
• Beat whipping cream in a large bowl until soft peaks form; gently fold whipped cream into the ice cream mixture.
• Spoon mixture evenly into paper-lined muffin cups. Sprinkle evenly with toasted almonds. Cover and freeze at least 8 hours. Enjoy!