The chocolate'y yummy goodness comes from...
13/4 cups all-purpose flour
1/2 cup corn starch
1/3 cup dry milk powder
6 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon salt
2 cups granulated sugar
1/4 cup (1/2 stick) softened unsalted butter
3/4 cup + 2 tablespoons canola oil
3/4 cup low-fat milk
1 tablespoon vanilla extract
4 large eggs @ room temperature
1/2 cup Kahlua
All you gotta do is...
Sift together all the dry ingredients & the sugar in a really big bowl
Add in the butter, oil, milk, & vanilla & beat until the whole thing is smooth
Add in the eggs and mix just until incorporated
Add in the Kahlua & mix until just combined
Pour batter into a prepared bunt pan & bake @ 350F for 45 minutes
After taking it out of the oven, let it cool inside of the pan for 30 minutes; flip it over onto a plate & Ta Da!! I added chocolate chips to the recipe since that's how his aunt makes it. But as I suspected, the batter was too thin & all the chips sunk to the bottom of the pan (top of the cake), giving it this spotty appearance; hence the name leopard Khalua cake. Another thing I found helpful was to check the cake every 5 minutes after it's been in the oven for 25 minutes. Take the cake out once a toothpick going into the center comes out with some wet crumbs. I waited until the cake came out practically dry in the center (what the recipe says) & while the bottom of the cake was still moist, the center & the top got to be a bit dry.