Mini-Me Chocolate Kahlua Pound Cakes

This cake deserves a big "YUM."

Recipe adapted from The Great American Chocolate Contest Cookbook by T. K. Woods

Ingredients for cake:

1 cup unsalted butter, softened

2 & 1/2 cups granulated sugar

1 teaspoon vanilla extract

1 cup unsweetened cocoa

2 & 1/3 cups cake flour

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

Ingredients for Kahlua Glaze:

1/2 cup Kahlua

1 cup confectioners' sugar

Ingredients for Frosting:

3 tablespoons unsalted butter, softened

3 tablespoons unsweetened cocoa

1 cup confectioners' sugar

1 to 2 teaspoons Kahlua

2 tablespoons milk

Directions to make Cake:

1. Preheat the oven to 325 degrees. Grease 12-cup Bundt pan (I used 12 mini-loaf pans)

2. In a large bowl, beat together the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. In a separate bowl, combine the cocoa, flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing well after each addition. Stir in the buttermilk until just combined. Spread into prepared cake pan and bake for 1 hour.

Directions to make Kahlua Glaze:

1. In a large bowl, combine the Kahlua and confectioners' sugar and beat until smooth.

2. While the unmolded cake is still warm, poke several holes (using a knife or toothpick) in the top of the cake. Pour the Kahlua glaze over the cake. As it cools, the cake will absorb the Kahlua glaze. When it has cooled completely, carefully turn the cake out of the pan and frost.

Directions to make Frosting:

1. In a small bowl, combine all the ingredients and mix well.

2. Spread the frosting over the cake and serve.