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CHOCOLATE EUPHORIA CAKE
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Source: www.tipsytreats.com
| 1 T | instant coffee |
| 1 | Chocolate Cake Mix |
| 3 3/4 oz | Instant Chocolate Pudding |
| 1 c | vegetable oil |
| 4 | eggs |
| 1/4 c. | Kahlua |
| 1/2 c | Creme de Cacao, light |
| Preheat oven to 350 F. Grease bundt pan. Microwave 1 c. of water to a boil then add the instant coffee into the measuring cup. Stir and let coffee mix stand to cool. In a large bowl, with an electric mixer on low, mix cake mix and pudding. Add eggs one at a time until blended. Add vegetable oil and beat for 30 seconds. Add 3/4 c. of the cooled coffee mix (setting aside the rest for glaze) and blend. Add 1/4 c. of Kahlua mixing on low speed until blended, and then add Creme de Cacao and blend carefully to avoid splashing. Pour into greased bundt pan until about 3/4 full. Bake 45-55 minutes. Carefully turn bundt pan over and remove cake onto wire rack. Let stand 15 minutes before glazing. NOTE: Make sure to place fol or waxed paper underneath the wire rack before glazing. Glaze: | |
| 2 T | Kahlua |
| 2 T. | Creme de Cacoa, light |
| 1 c. | powdered sugar |
In a bowl, combine reserved coffee mixture, Kahlua, Creme de Cacoa, and 1 c. powdered sugar. Mix with a wire whisk until smooth. Using fork or toothpick, poke several holes in top of cake. Pour glaze slowly over cake leting the glaze seep into the holes.
For best results, let cae stand for 24 hours before serving. To store, keep covered on counter (7days), refrigerate (14 days), or freeze (6 months).
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