Kahlua Cake

By Kathy Johnson

Ingredients

• Kahlua Cake
• 1/2 cup pecans, chopped
• 1 (18.25 ounce) German chocolate cake mix
• 1 (3.9 ounce) box instant chocolate pudding mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup Kahlua (coffee-flavored liqueur)
• 4 large eggs
• Kahlua Topping
• 1/2 cup butter
• 1 cup sugar
• 1/4 cup Kahlua
• 1/4 cup water

Preparation

Step 1

1 Preheat oven to 350 degrees; grease and flour a 10-cup Bundt pan.
2 Sprinkle chopped pecans evenly over bottom of pan; set aside.
3 In large bowl, combine cake mix and pudding mix.
4 Add water, oil, liqueur and eggs.
5 Beat at medium speed with an electric mixer until smooth.
6 Pour into prepared pan and bake for 45 minutes, or until a wooden pick inserted in center comes out clean.
7 While cake is baking, prepare Kahlua topping; in a medium saucepan, combine all ingredients.
8 Bring to a boil over medium heat; boil for 2 minutes, stirring often.
9 When cake is done baking, carefully pour hot Kahlua topping over cake.
10 Let stand in pan, for 4 hours.
11 Invert cake onto wire rack.