Chocolate Kahlua Cake

• 1 (18 ounce) box chocolate cake mix
• 4 eggs
• 1 cup sour cream
• 1 cup Kahlua
• 1 (3 ounce) box instant chocolate pudding mix
• 34 cup vegetable oil
• 1 cup toffee pieces (optional)
• 1 (8 ounce) container frozen whipped topping
• 6 semi-sweet chocolate baking squares
• 4 tablespoons Kahlua

1. Heat oven to 350 degrees (175 celsius).
2. Spray or oil the inside of a bundt cake pan.
3. Beat together the first 6 ingredients until well mixed.
4. Fold in toffee pieces.
5. Bake for 50 to 60 minutes or until tester comes out clean.
6. Place a cake plate on top if the bundt pan and turn to remove the cake.
7. Allow to cool completely.
8. Poke holes in the cake with the end of a wooden spoon.
9. To prepare the glaze, microwave the frozen whipped topping and the chocolate squares on high in a microwavable bowl for 1 minute; stir.
10. Microwave for an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
11. Stir in 4 tablespoons of the Kahlua.
12. Pour over cooled cake allowing the glaze to go into the holes and down the sides and middle of the cake; sprinkle with additional toffee pieces if desired.
13. If you have leftover glaze, store it in the refrigerator and just before serving the cake, microwave on high 1 to 2 minutes or until glaze is softened.
14. Pour leftover glaze over servings.

chocolate cake mix, eggs, sour cream, kahlua, chocolate pudding, vegetable oil, toffee, frozen whipped topping, semisweet chocolate baking squares, kahlua

Taken from www.food.com/recipe/chocolate-kahlua-cake-165516 (may not work)