1 (18 to 19 oz.) pkg. devil's food cake mix (without pudding added)
1 sm. pkg. instant chocolate pudding
1/2 c. oil
4 eggs
1/2 c. hottest tap water
3 tsp. instant coffee granules
1/4 c. Kahlua
1/4 c. vodka
1/4 c. Creme de Cacao

Grease a microwave bundt pan with solid shortening (do not use Pam and do not flour). Set aside. Sift cake mix into 2 quart batter bowl. Add pudding mix, oil, and eggs. Dissolve instant coffee in hot water and add to cake mix with Kahlua, vodka, and Creme de Cacao. Blend by hand (batter will be thicker than for an oven baked cake). Pour into prepared pan. Elevate on trivet. Microwave at 50% for 8 minutes and on high for 3 to 4 minutes. Cook until toothpick comes out clean and cake has pulled away from sides. Leave cake in pan and use a skewer to poke holes in cake almost to bottom at 1 inch intervals. Pour 1/2 glaze over cake and let absorb before turning cake onto plate. Pour remaining glaze over cake. Wrap in plastic and let sit overnight.

GLAZE FOR BLACK RUSSIAN CAKE:

1 c. powdered sugar
2 tbsp. Kahlua
2 tbsp. strong coffee
2 tbsp. vodka
2 tbsp. Creme de Cacao

Combine and pour over cake. Sprinkle top of cake with powdered sugar.