From the Salt Lake Tribune, Feb. 8, 2000
1 package dark chocolate cake mix
1 cup vegetable oil
1 package (3 ounces) instant chocolate pudding mix
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup coffee liquer
topping
1 cup powdered sugar, sifted
2 tablespoons strong coffee
2 tablespoons coffee liquer
2 tablespoons creme de cacao
Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao
and Kahloa in a large bowl.
Beat for 4 minutes until smooth.
Pour into a greased 10-inch tube or Bundt pan until three-quarters full.
(Save remaining batter, if there is any, for cupcakes.)
Bake 45 to 50 minutes at 350F.
After cooling slightly, invert the cake onto a serving plate.
Prick holes throughout the cake with a skewer or ice pick.
Prepare the topping by combining the sugar, coffee, Kahloa and creme de
cacoa.
Mix well and spoon over the warm cake.
Oh, that sounds delicious. I must find me someone to make it so I can eat it.