1 pk Devil’s food cake mix
1 pk 4oz instant choc. puddingmix
4 x Eggs, beaten to blend
3/4 c Brewed strong coffee rm.temp
3/4 c Creme de cacao
3/4 c Coffee liqueur
1/2 c Vegetable oil
Pre heat over to 350. Grease and lightly flour 10 in. bundt pan. Using
electric mixer, blend first 7 ingredients at medium spped until batter
forms. Pour into prepared pan. Bake until tester inserted in center
comes out clean, about 45 minutes. Let cool in the pan 10 minutes.
TOPPIMG: 1 cup sifted powdered sugar, 2T brewed strong coffee at room
temp, 2 T creme de cacao, 2T coffee liquer. Combine all remaining
ingredients except additional powdered sugar in a small bowl. Invert
cake onto rack. Pierce top surface with fork. Spoon glaze over. Cool
completely. Can be prepared three day ahead. Store in an airtight
container. Dust cake with additional powdered sugar just before
serving.
Yields
8 Servings