| | Directions | | Preheat oven to 350. Grease bundt cake pan. Place cake mix and instant pudding in a large mixing bowl. Add eggs, Kahlua, oil and water. Beat for 4 minutes at medium speed (or mix by hand until all the lumps are gone and mixture is smooth). Pour into greased cake pan. Bake at 350 for 50 minutes or until dinner/butter knife comes out clean (toothpicks are too short for the bundt pan). Cool for 30 minutes. If parts of the the cake has risen above the top of the cake pan, gently cut off the top to flatten. Invert on serving plate. (Make sure to save the cut off portion to enjoy now or later ... it tends to bake to a slight crisp and tastes great with milk, coffee, or just by itself!) |
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| Ingredients | | - |  | 1 box yellow cake mix |
| - | | 1 box Jell-O chocolate instant pudding and pie filling (3.4 ounce box) |
| - | | 4 eggs |
| - | | 3/4 cup Kahlua liqueur |
| - | | 1 cup vegetable oil |
| - | | 3/4 cup water |
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