Can you make a simple syrup w/ sugar and water and add the lorann oils as flavoring? I found a tiramisu cake recipe on epicurious.com that calls for a syrup w/ water, coffee powder and kahlua. But I'm making the cake for a church function and not sure I want to use so much Kahlua, as there will be kids there. The recipe calls for 2 cups of Kahlua 
I'm not sure how good the results would be mixing oil with water to get a flavor. Kahlua is 53 proof (26.5% alcohol). According to a chart I found for the burn off rate of alcohol in baking, if the cake bakes for an hour, you would have 25% of the alcohol remaining, or something a bit less than 7% alcohol--about the level of red wine. You might consider some of the syrups that they add to specialty coffees these days. I've had both sugared and sugar-free Kahlua syrup and it's great. No alcohol and I bought the sugar-free stuff at TJMaxx or Marshall's on sale. I believe I found the sugared one in the coffee aisle at the grocery store.
A study conducted by the US Department of Agricultures Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:
Preparation Method Percent of Alcohol Retained
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
baked/simmered, alcohol stirred into mixture:
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%
Hope this is helpful.
Rae
Rae, thank you so much for your help! I had a feeling all the alcohol wouldn't burn off. It's good to know the Davinci syrups work well - I have a bottle here somewhere. I also have a wedding cake to make in a few months and i know the bride's parents are recovering alcoholics, so this iinformation is very helpful!! 
Quote by @%username% on %date%
%body%