We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
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Here's my mom's recipe for Kahlua Fudge Cake....the perfect way to end any large Christmas dinner!
1 chocolate cake mix (18.25 ounce)
1 8-ounce carton sour cream
4 eggs
2/3 cup Kahlua
3/4 cup vegetable oil
1 cup semi-sweet chocolate chips
Chocolate Frosting (recipe follows)
Combine first five ingredients in large mixing bowl. Beat at medium speed with electric mixer 3 to 5 minutes. Stir in chocolate chips. Spoon into greased and floured 10-inch Bundt pan. Bake at 325 degrees for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 30 minutes; remove from pan and cool on wire rack. Drizzle with chocolate frosting.
Chocolate Frosting
2 tablespoons butter or margarine
2 tablespoons cocoa
2 tablespoons Kahlua
2 teaspoons milk
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
Combine butter, cocoa, Kahlua, and milk in small saucepan; bring to a boil, stirring until butter melts. Stir in powdered sugar and vanilla.