Kahlua Chocolate Cake Recipe

Kahlua Chocolate Cake.

Cake: 1 (18.25 ounce) package chocolate cake mix 
2 tablespoons unsweetened cocoa powder 
1 teaspoon ground cinnamon 
3/4 cup Kahlua 
3/4 cup buttermilk 
1/2 cup vegetable oil 
3 large eggs 

Frosting: 2/3 cup unsweetened cocoa powder 
6 tablespoons boiling water 
3 tablespoons Kahlua 
8 tablespoons (1 stick) butter, softened 
4 cups confectioners' sugar, sifted 
1/2 teaspoon ground cinnamon 

Directions: 1. Preheat oven to 350 degrees F. and grease two 9-inch round cake pans. Dust with flour and shake out excess. Set aside. 

2. In a stand-up mixer fitted with a paddle attachment, mix the cake mix, cocoa, cinnamon, Kahlua, buttermilk, oil and eggs on low for 1 minute, stopping to scrape down the sides when necessary. Increase mixer speed to medium and beat for 1 to 2 minutes more or until batter is smooth (but don't overmix).

3. Divide batter between the two cake pans and smooth the top with the back of a spoon or spatula. Bake the cakes for 28 to 30 minutes or until they spring back when lightly pressed with your finger. Cool cakes on a wire rack for 10 minutes. Run a knife around the edge of each layer and invert cakes onto a rack. Invert again onto another rack so that the cakes are right side up. Allow to cool completely.

4. While cakes are baking, prepare the frosting. Add cocoa powder, boiling water and Kahlua to a large bowl and stir until well-combined. Add the butter and blend with an electric mixer on low speed for 1 minute or until the mixture is smooth. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated. Increase mixer speed to medium and beat until the frosting is fluffy, about 2 minutes.

5. Once cake is completely cool, place one of the cake layers right side up on a cake plate or cake stand. Frost the top of the layer. Place the second layer on top, and frost the top and sides of the cake. Slice and serve.