Chocolate Coffee Liqueur Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box devil's food cake mix*
• 1 (3 1/2 ounce) box instant chocolate pudding mix
• 3 1/2 tablespoons instant decaffeinated coffee granules
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup water, divided
• 3/4 cup coffee liqueur, divided
• 3/4 cup chopped pecans
• 1/2 cup butter
• 1 cup granulated sugar

Instructions

1. Heat oven to 350 degrees F. Butter bottom and sides of a 10-inch fluted tube pan.
2. Combine cake mix, pudding mix, coffee granules, eggs, oil, 1/2 cup of the water and 1/2 cup of the coffee liqueur. Using electric mixer, beat at medium-high speed for 3 minutes or until well blended.
3. Sprinkle pecans in bottom of prepared pan. Pour batter into pan.
4. Bake for 45 to 50 minutes. About 5 minutes before end of baking time, make the glaze.
5. Combine remaining 1/4 cup water, butter and sugar in small saucepan. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes or until sugar is dissolved.
6. Remove from heat and stir in remaining 1/4 cup coffee liqueur.
7. Pour glaze over hot cake.
8. Cool in pan for 30 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.