This cake tastes even better after being refrigerated! If it makes it to the refrigerator ...

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • In a large bowl, combine Cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute and then at medium speed for 4 minutes.

  • Pour into prepared Bundt pan. Bake at 350 degrees F (175 degrees C) for one hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.

  • To make the glaze: In a medium bowl, combine 1/4 cup coffee liqueur with the confectioners sugar. Mix well and pour over cake.

Nutrition Facts

499 calories; 25.3 g total fat; 63 mg cholesterol; 504 mg sodium. 56.5 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2004
This was a wonderful surprise. The cake is very moist and very easy to make. And it does get better after it is refridgerated. Read More
(15)

Most helpful critical review

Rating: 3 stars
08/05/2007
VERY IMPORTANT!! The pudding in this recipe is a SMALL PACKAGE-3.9 oz. NOT 5.9 oz. I weighted out 5.9 oz. and added it to the mix and my cake fell! I don't want anyone else to make this mistake. I am going to try it again with a small package of chocolate pudding and next time I am going to put chopped pecans in the bundt pan before I pour the batter in and bake it. Read More
(47)
41 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
05/06/2004
This was a wonderful surprise. The cake is very moist and very easy to make. And it does get better after it is refridgerated. Read More
(15)
Rating: 3 stars
08/05/2007
VERY IMPORTANT!! The pudding in this recipe is a SMALL PACKAGE-3.9 oz. NOT 5.9 oz. I weighted out 5.9 oz. and added it to the mix and my cake fell! I don't want anyone else to make this mistake. I am going to try it again with a small package of chocolate pudding and next time I am going to put chopped pecans in the bundt pan before I pour the batter in and bake it. Read More
(47)
Rating: 3 stars
11/13/2008
This is tasty enough but there is nothing that really sets this cake apart from other mass produced cake mix variations. Subtle hints of chocolate and coffee and love it or hate it it is definitely evident there is liquor in the cake. I didn't care for how thin the glaze was though it might be nice as one of those glazes that coats and soaks into the cake. I just added enough powdered sugar to get the glaze of drizzling consistency. Overall a rather average cake mix cake. Read More
(20)
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Rating: 4 stars
05/06/2004
This was a wonderful surprise. The cake is very moist and very easy to make. And it does get better after it is refridgerated. Read More
(15)
Rating: 5 stars
02/12/2007
One of the best cakes I've ever made! Only change was that I made a mix from scratch. So moist rich and delicious... If I made it again though I would put in a little more coffee liqueur and a little less oil; I would have liked that taste to come through more. Read More
(11)
Rating: 5 stars
06/08/2010
I love this kind of recipe because it's a jumping off point for what you can do with a cake mix. I don't understand why the recipe doesn't call for a chocolate cake mix. I'll try that next time. The only other thing I did was use all Kahlua instead of any water (1cup Kahlua no water). I also ditched the glaze mix because that sounded like a big mess. I used the glaze recipe from the rum cake from this website. It's cooked butter and sugar. I subbed Kahlua for the rum. The glaze soaked in and made the cake verrrrrrry yummy! Again a chocolate cake would make this truly "mocha." Read More
(9)
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Rating: 5 stars
01/13/2008
This is a wonderful tasting cake and so easy to make! I have made more than 30 of these to give away to friends/neighbors during the holiday season. Thank you for posting it! Read More
(8)
Rating: 5 stars
02/01/2006
This cake is great. I did not however like the icing so I kept adding powdered sugar to make it thicker. Read More
(6)
Rating: 3 stars
12/13/2002
It was ok. I don't think refrigerating it first helped the flavor at all. I think it would've been better warm. Read More
(6)
Rating: 3 stars
05/15/2008
It's okay. Nice and light and fluffy however maybe it was the Starbucks Coffee Liquor I used. It was just a little too "boozy" tasting for me. I didn't even use the coffee liquor for the glaze instead I used 1/4 cup of real coffee and the powdered sugar. However everyone else in the office seems to like it. Very simple to make and comes out of the oven nice and light and fluffy Read More
(5)