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Chocolate Kahlua Pound Cake

Chocolate has long been reputed to have aphrodisiac properties. But even if it didn’t, you might still pick this over an encounter with any mere stud muffin. This cake is great on its own, but you can serve it with vanilla ice cream or whipped cream with another dash of Kahlua.

1 cup butter

½ cup shortening

3 cups sugar

5 eggs

2 cans chocolate syrup (284 grams each) or a 1 lb. can

3 cups plain flour

½ teaspoon baking powder

1 cup milk

1 teaspoon vanilla

Cream butter, shortening and sugar. Add eggs one at a time, beating well after each addition. Add chocolate syrup and beat. Sift together flour and baking powder. Add alternately to creamed mixture with milk. Add vanilla. Mix well. Pour into greased and floured tube pan or bundt pan. Put in a COLD oven. Set temperature to 325° and bake for 80-90 minutes or until done.

Meanwhile, fix the glaze as follows:

1 cup granulated sugar

½ cup water

2 tablespoons Kahlua or other chocolate liqueur

In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved. Remove from heat and stir in the chocolate liqueur. Cool cake for about ten minutes. Remove from pan and pour glaze over. Take the phone off the hook and enjoy.