1 pkg. chocolate cake mix (Duncan Hines is good)
1 (3 oz.) pkg. instant chocolate pudding mix (such as Jello)
4 eggs
1 1/4 cups brewed coffee
1/4 cup vegetable oil
1/4 cup coffee liquor
1/4 cup creme de cacao liquor
coffee and cream cheese topping (recipe to follow)

Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.

Blend together cake, pudding, eggs, coffee and oil. Then blend well at medium speed in electric mixer for 4 minutes. Pour into prepared pan.

Bake at 350°F for 40 to 45 minutes or until cake tests done. Do NOT underbake. Cool in pan, about 4 minutes. Cake must remain a little warm,. Remove cake from pan. Poke with cake tester or toothpick.

The fun part: Combine liquors and pour over slightly warm cake. Let cake absorb all liquors.

TOPPING:

1/2 (8 oz.) pkg. cream cheese, softened
1 tbsp. brewed coffee
1 tsp. milk
1 cup confectioners' sugar.

Beat until smooth. Top cake.

Submitted by: Eileen