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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Easy and delicious! Great warm with vanilla ice cream! From my friend Brenda. Ingredients:
cake |
1 18 1/2 oz pkg chocolate cake mix |
1 3 3/4 oz pkg chocolate instant pudding |
4 eggs, at room temperature |
1/2 c cold water |
1/2 c vegetable oil |
1/2 c kahlua or coffee liqueur |
glaze |
1/2 (16-ounce) package confectioners’ sugar, sifted |
1 tablespoon butter or margarine, at room temperature |
3 to 4 tablespoons kahlua or creme de cacao liqueur, or very strong brewed coffee |
in a deep small bowl, beat confectioners’ sugar together; gradually beat in liqueur and/or coffee until desired drizzling consistency is achieved and glaze is smooth. |
Directions:
1. Preheat oven to 325 degrees.
2. CAKE
3. In a large bowl, combine all ingredients and mix well.
4. Pour into greased 12 cup Bundt or tube pan.
5. Bake 50 to 60 minutes.
6. Cool.
7. Invert onto a serving plate.
8. Drizzle icing over top and sides, if desired.
9. GLAZE
10. In a deep small bowl, beat confectioners’ sugar together; gradually beat in liqueur and/or coffee until desired drizzling consistency is achieved and glaze is smooth.
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