Chocolate, coffee, Kahlua make the cake


April 28, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Kahlua cake? Just the thought is delicious.

Sweet thoughts must have prompted Vincent B. Miller of Baltimore to request the cake recipe and his answer came from Pat Frese and Kathy Waldt, both of Baltimore, who sent in different Kahlua cake recipes.

Also, Mary G. Hoen of Towson hoped someone would have a recipe called Mrs. Nixon's hot chicken salad. Her answer came from Gisela Vaeth of Chance.

Frese's Kahlua cake

1 box devil's food cake mix

8 ounces sour cream

1/2 cup vegetable oil

1/2 cup water

4 eggs

1 small box instant chocolate pudding

1/4 cup Kahlua

2 tablespoons shredded orange peel

1 teaspoon cinnamon

12 ounces semi-sweet chocolate chips.

Combine all ingredients, except the chocolate chips, and bea well. Fold in chips and pour into a greased and floured bundt pan. Bake at 350 degrees for 1 hour. Cool 10 to 15 minutes in pan and turn upside down on cake plate. It freezes well.

* Waldt's Kahlua chocolate cake

3 eggs separated

3/4 cup granulated sugar

1/2 cup butter

1 cup light brown sugar, packed

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1/4 cup strong coffee, cold

1 1/2 teaspoon baking soda.

3/4 cup Kahlua

Beat egg whites until frothy and beat in the sugar until it form stiff peaks. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa powder and baking soda together. Add to creamed mixture alternately with coffee and Kahlua. Blend well. Fold in egg whites and pour into two 9-inch greased and floured cake pans. Bake in a 350-degree oven for 30 to 35 minutes or until done. Cool 10 minutes and invert on wire rack. Cool cake before frosting.

Waldt's Kahlua frosting

6 tablespoons butter

1 pound powdered sugar sifted

3 tablespoons unsweetened cocoa

3 tablespoons Kahlua

2 to 3 tablespoons hot coffee.

Cream butter and sugar. Add remaining ingredients and bea until smooth.


Vaeth's hot chicken salad

Serves eight.

4 cups cold, cooked chicken cut in chunks

2 tablespoons lemon juice

2/3 cup finely chopped toasted almonds

3/4 cup mayonnaise

1 teaspoons salt

1 cup grated Cheddar cheese

2 cups chopped celery

4 hard cooked eggs sliced

3/4 cup cream of chicken soup

1 teaspoon onion, minced

2 pimentos cut fine

1 1/2 cups crushed potato chips

Combine all ingredients except the cheese, almonds and potat chips. Place in large rectangular dish

and top with the cheese, almonds and potato chips. Let stand in refrigerator overnight and bake in 400-degree oven for 20 to 25 minutes.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.


Recipe requests

* Lottie Greaver of Baltimore wants to know if anyone has a recipe for Kentucky butter cake.

* A reader, signed May, wants to know if someone has a recipe for Watergate icing. She writes, "I have the cake but not the icing." Possibly some readers would like to have the cake recipe as well as the icing.

* John Magnus wants a recipe for four-milk cake. He writes that he believes it was made with two fresh milks and two canned.

* Peggy Parish of Baltimore wants a recipe called Canadian Cheddar soup. She says she had this dish at the Falling Water Cafe white visiting the National Gallery in Washington. "It was spicy and garnished with chopped peppers," she writes.

* Patricia Padgett of Baltimore wants the recipe for an oatmeal bar with apricot preserves.

* If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please print clearly. We will test the first 12 recipes sent to us.

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