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Kahlua Tuxedo Torte

Kahlua blends nicely with chocolate to make a delicious frosting for this easy to make cake...

5 Tbs		Kahlua
6 oz		semi-sweet chocolate chips
¼ cup		powdered sugar
4 large		egg yolks
½ cup		unsalted butter, at room temperature
14 oz		pound cake

1	In a small saucepan, heat Kahlua over medium heat until bubbles form around the edge. Pour hot Kahlua in a blender, along with the chocolate chips. Blend until chocolate is melted and mixture is smooth. Add powdered sugar, egg yolks and butter and blend until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or so, until spreading consistency.
2	Holding a long serrated knife parallel to working surface, slice cake into 6 even layers. Place first layer on serving plate and spread with chocolate mixture to form frosting layer about 3/8" thick. Add second layer of cake and continue to frost until all cake layers are used. Spread remaining frosting on top and side of cake.
3	Refrigerate for at least 1 hour, up to 24 hours ahead.

Servings: 8

Cooking Tips

*You can usually find some pretty good pound cakes already prepared in the bakery section of your grocery store.
*Try using fat-free pound cake.