CHOCOLATE KAHLUA CAKE

By curly

Ingredients

• GLAZE:
• Vegetable oil spray for misting pan
• Flour for dusting the pan
• 1 package (18.25 oz) plain devil's food cake mix
• 1 package (5.9 oz) chocolate instant pudding mix
• 3/4 cup Kahlua
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup powdered sugar, sifted
• 1/4 cup Kahlua

Preparation

Step 1

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, Kahlua, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Bake 45 minutes or until toothpick comes out clean. Run a long, sharp knife around the edge of the cake and invert it on a serving platter.

Place powdered sugar and Kahlua in a small mixing bowl and stir until well combined. Spoon over top of warm cake, allowing it to drizzle down the sides and center of the cake. Allow cake to cool completely before slicing.