Did you know that nearly every day on the calender is a food holiday?
Chocolate covered peanut day. Pie Day. Clam chowder day. I’m not kidding — nearly every day of the calendar is dedicated to a food. It isn’t always clear who or what decided on these non-official-but-entertaining holidays, but seeing as this is more entertaining than scientific, it doesn’t really matter.
That being said, some food holidays days are more fun than others, depending on your culinary preferences. Feb. 27, however, just might be the greatest food day of all.
It’s National Chocolate Cake Day.
And National Strawberry Day.
And National Kahlua day.
To celebrate this most joyful of holidays, I made a chocolate Kahlua cake with a strawberry compote and Kahlua buttercream frosting.
Nothing like cake, and alcohol, to put you in the holiday spirit!
For the cake:
- 1 chocolate cake mix
- 1 package instant chocolate pudding
- 1/2 cup sugar
- 1 cup oil
- 4 large eggs
- 1/4 cup Kahlua
- 1/4 cup vodka
- 3/4 cup water
Preheat over to 345F
Combine all liquid ingredients in a bowl, then add the cake mix and chocolate pudding mix. Grease two 9-inch cake pans, or one 9-by-13 pan, and split the batter between the two pans. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
For the strawberry compote:
- 1 pound strawberries, sliced
- 1 cup sugar
- 1 teaspoon lemon juice
- Vodka, to taste (I used about 1/8 cup)
Put sliced strawberries in a bowl and mix the sugar into it. Let sit for about half an hour to release all the juices.
Strain the strawberries and put the juice in a saucepan. Bring it to a simmer with the lemon juice and vodka, and keep on a low simmer for about 20 minutes until it is reduced to a syrup. Pour the syrup back on the strawberries and put in the fridge to cool until you need it.
For the frosting:
- 1/3 cup butter, softened
- 2 1/4 cups powdered sugar, sifted
- 2 tablespoons Kahlua
- 2 tablespoons instant coffee
- 1 tablespoon hot water
In small bowl dissolve instant coffee in hot water.
Beat butter at medium speed in a mixing bowl until creamy. Gradually add powdered sugar, Kahlua and hot coffee mixture. You can add more Kahlua if you want a stronger coffee flavor frosting.
This recipe makes enough frosting for a 9-by-13 cake.