Prep Time: ten minutes
Total Time: one hour
Ingredients:
Cake:
one package dark-chocolate cake mix
one cup vegetable oil
one (3-ounce) package instant chocolate pudding
four eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua
.
Topping:
one cup confectioner's sugar, sifted
two Tablespoons strong coffee
two Tablespoons Kahlua
two Tablespoons creme de cacao
Preparation:
Merge the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a sizable bowl. Beat for four minutes until smooth. Pour in to a greased 10-inch tube pan until three-fourths full. (Save any remaining batter for cupcakes or to basically eat on the spot.)
Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.
Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick.
Yield: 8 to ten servings
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