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Ingredients
- Cake***
- 1 package dark-chocolate cake mix (dark chocolate fudge w/o pudding mix)
- 1 cup vegetable oil
- 1 (3-ounce) package instant chocolate pudding
- 4 eggs
- 3/4 cup strong coffee
- 1/2 cup creme de cacao
- 1/4 cup Kahlua
- Topping***
- 1 cup confectioners' sugar, sifted
- 2 tablespoons strong coffee
- 2 tablespoons Kahlua
- 2 tablespoons creme de cacao
Preparation
Step 1
For the cake, combine the cake mix, oil, pudding mix, eggs, coffee,
creme de cacao, and Kahlua in a large bowl. Beat for 4 minutes until
quite smooth. Pour into a greased and flowered (use powdered coaco for
better taste and appearance instead of flour) bundt pan until
three-fourths full.
(Save any remaining batter for cupcakes or to simply eat on the spot.)
Bake 45 to 50 minutes at 350 degrees. Remove from the pan and invert
onto a serving plate. Punch holes throughout the cake with a skewer or
ice pick. Prepare the topping by combining the confectioners' sugar,
coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.