Recipe By Michelle Johnstone
Rating
Published Jul 28th
Prep - Cook - Additional - Ready In -
Servings 1 - 10 inch Bundt pan Calories 499.1

This cake tastes even better after being refrigerated! If it makes it to the refrigerator …

Recipe Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • ¼ cup white sugar
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup vegetable oil
  • 4 eggs
  • ¼ cup vodka
  • ¼ cup coffee flavored liqueur
  • ¾ cup water
  • ¼ cup coffee flavored liqueur
  • ¼ cup confectioners' sugar

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, combine Cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute and then at medium speed for 4 minutes.
  3. 3 Pour into prepared Bundt pan. Bake at 350 degrees F (175 degrees C) for one hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.
  4. 4 To make the glaze: In a medium bowl, combine 1/4 cup coffee liqueur with the confectioners sugar. Mix well and pour over cake.

Nutrition Facts

  • Calories 499.1
  • Carbohydrate 56.5 g
  • Cholesterol 62.9 mg
  • Fat 25.3 g
  • Fiber 1 g
  • Protein 4.3 g
  • Saturated Fat 3.8 g
  • Sodium 504.2 mg
  • Sugar 38.7 g

Reviews

  1. I love this kind of recipe because it's a jumping off point for what you can do with a cake mix. I don't understand why the recipe doesn't call for a chocolate cake mix. I'll try that next time. The only other thing I did was use all Kahlua instead of any water (1cup Kahlua - Read more ...
  2. OK, I've learned my lesson, I will read reviews BEFORE I make the recipe. Unfortunately, this time I didn't have enought time to read the reviews, or at least one relly important review from Diana who warned others not to use the 5.9 oz of pudding, use the smaller pack instead. Like her review predicted, - Read more ...
  3. This is tasty enough, but there is nothing that really sets this cake apart from other mass produced cake mix variations. Subtle hints of chocolate and coffee and, love it or hate it, it is definitely evident there is liquor in the cake. I didn't care for how thin the glaze was, though it might - Read more ...
  4. This is a wonderful tasting cake and so easy to make! I have made more than 30 of these to give away to friends/neighbors during the holiday season. Thank you for posting it!
  5. VERY IMPORTANT!! The pudding in this recipe is a SMALL PACKAGE-3.9 oz. NOT 5.9 oz. I weighted out 5.9 oz. and added it to the mix and my cake fell! I don't want anyone else to make this mistake. I am going to try it again with a small package of chocolate pudding and next - Read more ...
  6. One of the best cakes I've ever made! Only change was that I made a mix from scratch. So moist rich and delicious... If I made it again though I would put in a little more coffee liqueur and a little less oil; I would have liked that taste to come through more.
  7. This cake is great. I did not however like the icing so I kept adding powdered sugar to make it thicker.
  8. This was a wonderful surprise. The cake is very moist and very easy to make. And it does get better after it is refridgerated.
  9. It was ok. I don't think refrigerating it first helped the flavor at all. I think it would've been better warm.
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