1 box yellow cake mix (the kind that says it has pudding in the mix)
1 small box instant chocolate pudding mix
1 cup vegetable oil
3/4 cup water
1/4 cup vodka
1/4 cup Kahlua
For the icing:
1 cup confectioner’s sugar
1 stick of butter
2 tablespoons Kahlua or other coffee-flavored liqueur
In a mixing bowl, combine cake mix, pudding mix, eggs, oil, water, vodka and Kahlua; beat for 10 minutes by hand or 5 minutes with electric mixer.
Bake at 350 in a greased and floured bundt pan 55 to 60 minutes.
Icing: In small pot, stir confectioner’s sugar and butter. Stir until sugar is dissolved. Remove from heat. Just before pouring over the cake, stir in Kahlua. Once cake has cooled, drizzle icing over the cake.
This cake is to die for. It’s absolutely amazing. It starts off as your basic yellow cake mix – but it morphs into this delicately moist chocolatey heaven! I wouldn’t opt for icing, I would use the glaze above, it is a bit sweet and the kahlua adds a nice richness that I think buttercream or any other frosting would just tip the scales on “too much”.
This cake travels well because of the lack of frosting though, it’s good for coffee cake in the morning, good for a fun thing to bring to parties. It can be broken off just as well as it can be sliced. The longer you let the icing ooze into it, the richer it gets. Although just after you make it and it’s warm and gooey is fabulous as well.
Who doesn’t love the sound of a cocktail and cake? This is always a hit!!