1 (18 1/2 oz.) dark chocolate cake mix
1/2 c. salad oil
1 (4 1/2 oz.) pkg. instant chocolate pudding & pie filling
4 eggs, room temp.
3/4 c. combined Kahlua & creme de cacao
3/4 c. strong coffee

Combine cake mix, salad oil, pudding, eggs, coffee and Kahlua mixture in large mixing bowl. Beat about 4 minutes at medium speed of electric mixer or until smooth. Spoon into well greased bundt pan and bake at 350 degrees for 45 to 50 minutes. Remove cake from pan when cool. Punch holes in cake with cake tester or meat fork; spoon topping over cake.

TOPPING:

1 c. sifted powdered sugar
2 tbsp. Kahlua
2 tbsp. strong coffee
2 tbsp. creme de cacao

Combine all ingredients, mixing well, and spoon over cake. Yield: 1 1/2 cups.