Black Russian Bundt Cake

• 1 (18 ounce) package Duncan Hines yellow cake mix
• 1/2 cup sugar
• 1 (4 ounce) package chocolate instant pudding
• 1 cup vegetable oil
• 4 large eggs
• 1/4 cup vodka
• 1/2 cup coffee liqueur, divided
• 1/2 cup sifted powdered sugar
• sifted powdered sugar

1. Combine first 6 ingredients in large mixing bowl; add 1/4 cup of the liqueur and beat at low speed for 1 minute. increase the speed to medium and beat for 4 more minutes.
2. Pour the batter into a greased and floured 12 cup bundt pan.
3. Bake at 350u0b0F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
4. Cool in pan for 15 minutes, then invert into a serving plate.
5. Combine the remaining liqueur and 1/2 cup of powdered sugar, stirring until smooth. Prick the warm cake at 1-inch intervals with a long skewer.
6. Brush the mixture over the top and sides of cake.
7. Sprinkle additional powdered sugar over the cake.

cake mix, sugar, chocolate instant pudding, vegetable oil, eggs, vodka, coffee liqueur, powdered sugar, powdered sugar

Taken from www.food.com/recipe/black-russian-bundt-cake-53726 (may not work)