Through the years, Kahlua has been my go to Apéritif. Let me tell you, adding it to your baked goods, Ahhhhhmazing! The Kahlua and coffee enhance the chocolate beyond belief in this cake.

Ingredients

1 box devil’s food cake mix (16.5 ounces)
1 box instant chocolate pudding mix
4 eggs
1/2 cup oil
1/2 cup Kahlua
3/4 cup strongly brewed coffee
for glaze
1/2 cup Kahlua
2 cups sifted powdered sugar

Instructions

1. Combine cake mix, pudding mix, eggs, oil, Kahlua and coffee until smooth. Beat an additional 2 minutes. Pour batter into a well greased bundt pan. Bake in a preheated 350 degree oven for 50-55 minutes. Test for readiness using a toothpick, when inserted in center of cake it comes out clean.

2. Let cake cool in pan for 15 minutes be for inverting onto rack to cool completely.

3. For the glaze, whisk together the kahlua and powdered sugar until smooth, drizzle as much or as little as you like over cake.