Yield: 8 Servings
|1 pack||Devil's food cake mix|
|1 pack||4oz instant choc. puddingmix|
|4 xes||Eggs, beaten to blend|
|¾ cup||Brewed strong coffee rm.temp|
|¾ cup||Creme de cacao|
|¾ cup||Coffee liqueur|
|½ cup||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.