1 (19 ounce) box devil's food cake mix (without pudding in mix) 1 small box instant chocolate pudding 1/2 cup vegetable oil 4 eggs 3 teaspoons instant coffee granules 1/2 cup very hot tap water 1/4 cup coffee liqueur (such as Kahlua) 1/4 cup vodka 1/4 cup cr�me de cacao Glaze
Microwave method: Using solid shortening, grease a microwave Bundt pan. Set aside. Sift cake mix into a large bowl. Add pudding, oil and eggs.
Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and cr�me de cacao. Blend with a wooden spoon. Pour into prepared pan. Turn a glass pie plate upside down on floor of microwave oven and place Bundt pan on it. (Not necessary in ovens with a rotating carousel.)
Rotating cake every few minutes, microwave on MEDIUM (50 percent power) for 8 minutes, then on HIGH for 2 to 3 minutes, or until cake tests done. Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.
Conventional oven method: Heat oven to 350 degrees F. Using solid shortening, grease a Bundt pan. Set aside.
In a large bowl, combine cake mix, pudding, oil and eggs.
Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and cr�me de cacao. Mix at low speed to blend. Turn mixer on high and mix for 2 minutes. Pour into prepared pan. Bake 50 to 55 minutes or until cake pulls away from sides of pan or cake tests done (start testing at 45 minutes).
Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.
Glaze: 1 cup confectioners' sugar 2 tablespoons strong coffee 2 tablespoons coffee liqueur (such as Kahlua) 2 tablespoons cr�me de cacao
Combine sugar, coffee and liqueurs. Makes about 1 cup.
Calories: 325 per slice (4% from protein, 56% from carbohydrate, 36% from fat, 3% from alcohol)
