Vodka & Kahlua Cake
I got this recipe from my little sister, Mrs. Shuli Schwechter, who in turn got it from her friend’s mother, Mrs. Kleinman. It is a great recipe that my family makes quite often. A note on the Kahlua. According to the Chicago Rabbinical Council (cRc), whom COR recognizes as a reputable kosher authority, only Kahlua BOTTLED in Mexico is recommended. If you can’t find this type, any other coffee flavoured liqueur will do. Other alternatives are using a hazelnut or orange flavoured liqueur instead.
1 package of yellow/white cake mix
1 package of chocolate instant pudding mix
1 cup oil
¾ cup water
½ cup sugar
¼ cup vodka
¼ cup Kahlua/coffee/chocolate liqueur
1 cup icing sugar
1 tablespoon water
1 tablespoon coffee/chocolate liqueur
Preheat the oven to 350 degrees. In a medium sized bowl, mix together all of the dry ingredients. In a small bowl, mix together the oil, water, vodka and liqueur. Combine the wet and dry ingredients together. Adding 1 egg at a time, stir in each egg until fully incorporated. Grease and flour a Bundt pan. Pour in the batter, and then bake for 45 minutes, or until a toothpick entered comes out clean. Let cool in the pan for 5 minutes, and then remove cake from pan and cool on a cooling rack. To make the icing, blend all the ingredients together in a small bowl. Once icing/glaze has come together, pour over the cooled/room temperature cake.
1 package puff pastry
⅓ cup mustard (e.g.: yellow, Dijon, deli, etc.) I recommend using a blend of different types.
½ pound white deli meat (e.g.: Turkey, turkey pastrami, etc.)
½ pound dark deli meat (e.g.: corned beef, salami, etc.)
Sesame seeds/poppy seeds (optional)
Preheat the oven to 350 degrees. On a clean work surface, roll out the puff pastry into a large rectangle. Cut off a thin strip of the dough, and set aside. Using a pastry brush, spread out your choice of mustard(s); then lay out the light coloured deli meat. Add another layer of mustard, and then lay out the dark coloured deli meat. Repeat layering mustard and meats, so that you have either about 4 layers, or run out of meat. Taking long side of the dough, roll the pastry into a log. Place the roll onto a greased or parchment lined cookie sheet. Using the dough that was set aside, and create a nice pattern on top of the log, such as a vine or flowers. Baste the log with the egg, and then sprinkle on the sesame or poppy seeds. Bake for 20 minutes or until the crust golden brown. This can be served warm or at room temperature.