Kahlua Stuffed Cocoa Bundt Cake

Preheat oven to 350 F.

Get your food processor out. If you don’t have a food processor, grab the blender. If you don’t have a blender, just get a bowl and a wooden spoon.

Except for the flour, baking powder and soda, add all of the cake ingredients into the food processor or bowl and pulse/mix them well. Lastly, add the flour, baking powder and baking soda. Pulse to combine but be careful not to overwork the batter. Mix until they just disappear.

Pour the batter into a well-greased bundt pan and pop it into the warm oven.

Bake for about 30 minutes. Once you can smell the cake, it’s ready.
Do a toothpick-test toward the center of the cake. If the toothpick comes out clean, remove cake from the oven.

Set the pan on a wire rack. Allow the cake to stay in the pan for another 10 minutes, then invert the cake out of the pan onto a metal rack. Let it cool completely, about 30 minutes, depending on what the weather looks like out your way.

Now, make the frosting. In a medium sized bowl mix the butter, powdered sugar and Kahlua using a wooden spoon until smooth.

Set the cake on a plate, with the bottom, flat side facing up. With the handle of a wooden spoon, poke holes evenly apart through the bottom of the cake (but don’t poke all the way through to the top of the cake.

Fit a plastic sandwich bag or piping bag with an icing tip and fill the bag with the frosting. Snip the tip off of the bag with a pair of scissors and gently pipe the frosting into each hole.

Flip the cake right side-up and set gently back onto the plate.

Just before serving, dust with powdered sugar and wow your guests!