2 pkg. chocolate cake mix

Prepare as directed using 1/2 strong coffee and 1/2 whiskey in place of the water. Fold in 1/2 cup chopped nuts.

Grease and flour bundt cake pan. Sprinkle 1/4 cup chopped nuts in the bottom of the pan and then add the batter. Bake as directed.

GLAZE:

Start about 10 minutes before the cake is done.

In small pan cook over low heat stirring frequently:

1/2 c. sugar
1/3 stick butter
1/8 c. coffee
1/8 c. whiskey

Must be kept warm.

Remove cake from oven and pour about 1/3 of the syrup over the cake still in the pan. Let cool 10-15 minutes.

Remove to serving plate and brush the rest of the glaze over the top and sides. Cool completely. Good if made a day ahead.

Decorate to of cake with Cool Whip or whipped cream before serving. May decorate cake when thoroughly cooled and store in the refrigerator.