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Kahlúa Double Chocolate Bundt Cake

Ingredients

FOR THE CAKE:
2/3 cup chopped pecans
1 box (16.5 ounces) devil’s food cake mix
1 box (3.9 ounces) instant chocolate fudge pudding mix
1/2 cup Kahlúa Liqueur
1/2 cup water
1/4 cup vegetable oil
1/4 cup sour cream
4 large eggs
FOR THE GLAZE:
1/2 cup (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Kahlúa Liqueur

Instructions

FOR THE CAKE:
Preheat oven to 325 degrees F. Grease and flour bundt pan. Sprinkle pecans in bottom of pan.
Using a mixer at medium speed, mix cake mix, pudding, Kahlúa, water, oil and sour cream until blended. Add eggs, one at a time and continue to mix until combined.
Pour batter over nuts and bake for 50 minutes, or until a skewer inserted is removed clean.
Cool cake for 1 hour. Invert onto serving plate and drizzle with glaze.
FOR THE GLAZE:
Melt butter in saucepan over medium heat. Stir in water and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and stir in Kahlúa Liqueur.
Coffee cakes