1 (18 1/2 oz.) pkg. chocolate cake mix
1/2 c. oil
1 (3 3/4 oz.) pkg. instant chocolate pudding
4 eggs
3/4 c. strong coffee
3/4 c. combined Kahlua & creme de cacao

GLAZE:

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

Combine all ingredients and mix 1-2 minutes. Spread batter in prepared 12 cup microwave Bundt dish and microwave for 12 minutes on 50% power and high 1-8 minutes until done. Let stand 10 minutes directly on counter top covered with waxed paper or plastic wrap. Invert and cool, covered with waxed paper or leave the baking dish inverted over the cake to prevent excess evaporation of moisture.

To Glaze: Combine ingredients and drizzle over cake. Serves 12.