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Prep Time: 15 min
Cook Time: 45 min
Number of Servings: 10
German chocolate cake with Kahlua (coffee-flavored liqueur) topped with a Kahlua glaze.
Number of Servings:Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.
1. Preheat oven to 350° F. Grease and flour a 10-cup Bundt pan. Sprinkle chopped pecans evenly over bottom of pan; set aside.
2. In a large bowl, combine cake mix and pudding mix. Add water, oil, liqueur and eggs. Beat at medium speed with an electric mixer until smooth. Pour into prepared pan and bake for 45 minutes or until a wooden pick inserted in center comes out clean.
3. Carefully pour hot Kahlua Topping over cake. Let stand in pan for 4 hours. Invert cake onto wire rack.
In a medium saucepan, combine all topping ingredients. Bring to a boil over medium heat; boil for 2 minutes, stirring often.