Kahlua Cake

 Kahlua Cake

1/2 c. chopped pecans

1 pkg. (18 oz.) dark chocolate cake mix

1 pkg. (3.4 oz.) instant chocolate pudding mix

3/4 c. water

1/2 c. vegetable oil

3/4 c. Kahlua liquor 

4 large eggs

1/2 c. butter

1 c. sugar

Preheat the oven to 350 degrees.  Grease and flour a 10 cup Bundt pan.  Sprinkle chopped pecans evenly over the bottom of the pan, set aside. 

In a large bowl, combine the cake mix, pudding mix, 1/2 c. water, vegetable oil, 1/2 c. Kahlua and the eggs.  Beat at medium speed with an electric mixer until smooth.  Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

While the cake bakes, make the topping.  Combine the butter, sugar, 1/4 c. Kahlua and 1/4 c. water in a saucepan.  Bring to a boil over medium heat.  Boil for 2 minutes, stirring often.  Pour the topping over the cake as soon as it comes out of the oven.  Let the cake stand in the Bundt pan for 4 hours.  Then invert the cake onto a plate and serve.