Kahlua Streusel Cake
Kahlua Streusel Cake
Directions
- Preheat a convection oven to 325℉. Lightly oil 2 half sheet pans (13x18-inch).
- To make the streusel, stir together the pecans, cinnamon, and brown sugar until well blended. Set aside.
- Blend the white sugar and butter together in a 12-quart mixing bowl with a paddle until creamy. Add eggs one at a time. Mix in the sour cream and Kahlua until smooth.
- Add the Heritage Ovens Buttermilk Pancake Mix and blend until well incorporated.
- Pour the batter evenly into the 2 prepared half-sheet pans. Evenly sprinkle the streusel on top and swirl it into the batter.
- Bake for 15-18 minutes, or until the internal temperature of the cakes reach 190℉.
- While the cakes are baking, prepare the vanilla icing by whisking together the powdered sugar, vanilla extract, and milk until smooth.
- When the cakes are cooled, drizzle the icing on top. Cut each cake into 24 pieces and serve.
Ingredients
- 3/4 cups sugar, brown
- 2 cups Nature's Best Dairy® Butter, Unsalted, cubed
- 2 1/2 tbsp Roma® Cinnamon, Ground
- 10 Nature's Best Dairy® Egg(s)
- 6 oz Kahlua
- 1/3 - 1/2 cup Nature's Best Dairy® Milk, Whole
- 2 1/2 lb Heritage Ovens® Buttermilk Pancake Mix
- 5 cups pecans, chopped
- 3 cups sugar, powdered
- 1 1/2 lb Nature's Best Dairy® Sour Cream, All-Natural
- 4 tsp vanilla extract, pure
- 3 1/3 cups West Creek® Sugar, Granulated