In the early ’80s, we made our first trip across the border. Everyone had told us to bring back Mexican vanilla and Kahl
Ingredients
11/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
3 oz. unsweetened baking chocolate
3 large eggs
2 cups sugar
1/4 cup Kahl
Instructions
Heat oven to 350 degrees.
Line a 9-inch-square cake pan with greased parchment or foil. Resift flour with baking powder and salt. Set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth. Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in cooled chocolate mixture and 1/4 cup Kahlua. Add flour mixture and mix well. Stir in walnuts. Turn into a greased cake pan. Bake in center of oven for 30 minutes or until top springs back when touched lightly in center and edges begin to pull away from pan. Be careful not to overbake.
Remove from oven and cool in pan. When cold, brush top with the remaining 1 Tbsp. of Kahl
