Serves: 12
Total Calories: 370
Preheat oven to 325°. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and Kahlúa; add to batter, alternating with flour. Add vanilla and fold in stiffly beaten egg whites. Grease and flour Bundt pan. Pour in batter; remove air bubbles. Bake 1 hour.
Glaze:
Combine glaze ingredients and pour over warm cake; cover with foil and freeze.
Topping:
About 1 hour before serving, remove from freezer onto cake plate and ice with whipped cream.
This Frozen Kahlúa Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
