1 box Duncan Hines Swiss chocolate deluxe II
1 box reg. size Jello chocolate instant pudding
4 eggs
1/2 c. oil
1/2 c. vodka
1/2 c. kahlua
3/4 c. instant Swiss mocha coffee (made into strong coffee)

Beat all ingredients 4 minutes. Bake at 350 degrees for 45 minutes in a Bundt pan. Cool 10 minutes. Glaze with mixture of powdered sugar, mocha coffee, kahlua and creme de cocoa.