Chocolate Kahlua Cake
1 boxplain devils food cake mix
1 pkginstant chocolate pudding mix (5.9 oz)
1/2 cvegetable oil
1 cconfectioners' sugar, sifted
How to Make Chocolate Kahlua Cake
- Place rack in the center of the oven and preheat to 350. Lightly mist a 12 cup Bundt pan with Pam, then dust with flour. Shake out the excess flour.
- Place the cake mix, pudding mix, Kahlua, Water, oil, and eggs in a large mixing bowl. Blend on low speed for 1 minute. Scrape down sides of bowl with a rubber spatula. Increase speed to medium and beat for 2-3 minutes more, scraping down the sides as needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
- Bake until the cake springs back when lightly pressed with your finger and when a toothpick inserted in the center comes out clean, about 45-47 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge and invert on cake plate.
- Place confectioners sugar and Kahlua in a small bowl and stir until well combined. Spoon glaze over warm cake, allowing it to drizzle down the sides and into the center. Allow to cool completely before slicing.