This cake has the perfect amount of coffee, and you know how Kahlua just makes everything better! I’ve thought of skipping lunch and dinner just to be able to eat the whole cake. Well, maybe not… but 2 pieces of this delicious cake is the absolute minimum!
Ingredients
- 1 box chocolate cake mix, plus ingredients on back of box
- 1 Tbsp espresso powder
- 1 tsp ground cinnamon
- 1 (6 oz) carton cafe au lait yogurt (I used Yoplait Greek)
- 1 (14 oz) can sweetened condensed milk
- ¼ cup Kahlua
- 1 (8 oz) container Cool Whip, thawed
- Cocoa powder and powdered sugar, for dusting
Instructions:
- Preheat oven to 350 degrees and grease a 13 x 9″ baking pan with cooking spray; set pan aside. Prepare your cake mix according to package directions. Stir in the espresso powder and the cinnamon to combine.
- Pour the cake batter into the prepared pan and bake for 20-23 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely. Once it has cooled, poke holes in it using the handle of a wooden spoon, careful not to completely penetrate the cake all the way through.
- In a small bowl, whisk together the yogurt, condensed milk and Kahlua until blended. Pour the mixture evenly over the top of the cake, fill the holes as best as you can. Allow the cake to sit in the fridge for about 20 minutes, then spread the Cool Whip on top in an even layer.
- Refrigerate the cake for about 4 hours, to settle and allow the flavors to absorb into the cake. Cut into squares and serve!
Quick Tip: Leftovers can be stored in the refrigerator for up to 3 days.
Thank you to The Domestic Rebel for this coffee lover’s dream!
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