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Ingredients
- CAKE:
- 2 pkgs. yellow cupcake mix or 1 yellow cake mix
- 1 large pkg. instant chocolate pudding
- 1/2 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 1/4 cup Kahlua
- 1/4 cup vodka
- 3/4 cup water
- 3/4 cup chopped nuts (optional – I don’t use)
- GLAZE; (Note: this will be thin)
- 1/4 cup vodka
- 1/4 cup Kahlua
- 1 cup sifted powder sugar
Preparation
Step 1
Preheat oven to 350. Grease and flour Bundt pan.
Combine all cake ingredients except nuts in a large mixing bowl. With hand mixer, beat on low for 1 minute. Increase speed to medium and beat for 4 minutes. If using nuts, stir them in to batter. Pour into prepared pan (batter will be sticky) and bake for 50 minutes or until toothpick inserted toward center of cake comes out clean. Place cake on rack and cool in pan for 10 minutes. Turn out onto wire rack with wax paper under it and poke holes all over cake with a skewer or toothpick. Patiently spoon glaze over cake and let it absorb. This takes time – don’t rush it. Transfer cake to a plate when entirely cool. Keeps for a month in the refrigerator – if it lasts that long!