Post by wilderness on Mar 29, 2020 7:05:29 GMT -5
Coffee & Kahlúa Crazy/Wacky Cake-Birdy
sweetlittlebluebird.com/tried-true-tuesday-coffee-kahlua-crazy/
1 1/2 cups flour (all-purpose)
3 Tbs cocoa (unsweetened)
1 cup white sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp pure vanilla extract
5 Tbs vegetable oil
3/4 cup brewed coffee (cold or room temperature)
1/4 cup kahlúa
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite chocolate frosting or sprinkle with powdered sugar. Enjoy!
Tips:
If you don't have/like Kahlúa, use 1 cup of coffee.
You can double the recipe, just use a 9x13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes). Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.
Although I have not used Gluten Free flour mixes for this recipe, many people have use it for the Original Chocolate Crazy Cake, and it turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"
Nutrition (per serving): 1983 calories, 72.2g total fat, 6.5g saturated fat, 2427.1mg sodium, 348.2g carbohydrates, 312.8g net carbohydrates, 35.4g fiber, 200.4g sugar, 21.2g protein.
sweetlittlebluebird.com/tried-true-tuesday-coffee-kahlua-crazy/
1 1/2 cups flour (all-purpose)
3 Tbs cocoa (unsweetened)
1 cup white sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp pure vanilla extract
5 Tbs vegetable oil
3/4 cup brewed coffee (cold or room temperature)
1/4 cup kahlúa
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite chocolate frosting or sprinkle with powdered sugar. Enjoy!
Tips:
If you don't have/like Kahlúa, use 1 cup of coffee.
You can double the recipe, just use a 9x13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes). Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.
Although I have not used Gluten Free flour mixes for this recipe, many people have use it for the Original Chocolate Crazy Cake, and it turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"
Nutrition (per serving): 1983 calories, 72.2g total fat, 6.5g saturated fat, 2427.1mg sodium, 348.2g carbohydrates, 312.8g net carbohydrates, 35.4g fiber, 200.4g sugar, 21.2g protein.
