1 box chocolate cake mix
1/2 c. vegetable oil
1 pkg. (6 oz.) instant chocolate pudding mix
4 eggs
3/4 c. Kahlua liqueur
1/2 c. water
6 tbsp. Kahlua liqueur
1 c. confectioners' sugar, sifted

Preheat oven to 350 degrees. Combine first 6 ingredients in mixing bowl and blend well. Pour into greased and lightly floured 9 1/2 inch Bundt pan. Bake 45-50 minutes or until cake springs back when lightly touched.

Combine 6 tablespoons Kahlua and confectioners' sugar. While cake is still warm in pan, poke holes in cake; pour liqueur mixture over cake. Allow cake to cool in pan at least 2 hours before removing.