Black Russian Bundt Cake

• Cake:
• 1 18 ounce package yellow cake mix
• 1/2 cup granulated sugar
• 1 3 and 1/8 ounce package of instant chocolate pudding
• 4 eggs
• 1/4 cup vodka
• 1/4 cup Kahlua (coffee flavored liquer)
• 3/4 cup water
• 1 cup oil
• Chocolate/Kahlua Sauce ingredients:
• 2 individually wrapped packages semi-sweet chocolate
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 2/3 cup heavy (whipping) cream
• 1/4 cup Kahlua

1. Heat oven to 350 degrees.
2. Flour and grease (or spray with non-stick spray release, such as PAM) a bundt pan.
3. Cake:
4. Combine all cake ingredients in mixer bowl and mix for 1 minute on low speed. Scrape bowl well, then beat at medium speed for 4 minutes. Pour mix into prepared bundt pan.
5. Bake for one hour at 350 degrees. Let cool in pan for 10 minutes, then invert onto cake plate. Cool completely.
6. Just before serving, warmed chocolate/kahlua sauce may be poured over each piece and a dollop of whipped cream may be added.
7. Chocolate/Kahlua sauce:
8. Mix all ingredients in small saucepan and cook over low heat for 20 minutes, stirring occasionally. Store in refrigerator until ready to use. It may be microwaved to heat it before serving over the cake.

yellow cake, granulated sugar, chocolate pudding, eggs, vodka, kahlua, water, oil, chocolatekahlua sauce ingredients, semisweet chocolate, sugar, light corn syrup, salt, heavy whipping, kahlua

Taken from www.epicurious.com/recipes/member/views/black-russian-bundt-cake-1211103 (may not work)