Chocolate Mocha Liqueur Cake II

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes) Generously grease a 10-inch Bundt pan with cooking spray or butter. Sprinkle the ground pecans evenly into the pan, tilting and rotating to coat the entire surface. (5 minutes)

Recipe View In a large mixing bowl, combine the German chocolate cake mix and instant chocolate pudding mix. Whisk together until well combined. (2 minutes)

Recipe View Create a well in the center of the dry ingredients. Add the eggs, vegetable oil, 1/2 cup coffee liqueur, and 1/2 cup water. (2 minutes)

Recipe View Using an electric mixer, start on low speed until the ingredients are just blended. Scrape down the sides of the bowl, then increase the speed to medium and beat for 4 minutes until the batter is smooth and well-combined. (6 minutes)

Recipe View Pour the batter evenly into the prepared Bundt pan. (2 minutes)

Recipe View Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. (45 minutes)

Recipe View While the cake is baking, prepare the sauce: In a medium saucepan, combine the sugar, 1/4 cup water, 1/4 cup coffee liqueur, and margarine (or butter). (2 minutes)

Recipe View Bring the mixture to a boil over medium heat, stirring constantly until the sugar is dissolved and the margarine is melted. (5 minutes)

Recipe View Continue to boil for 2 minutes, stirring occasionally, until the sauce thickens slightly. (2 minutes)

Recipe View Once the cake is done, remove it from the oven and immediately pour the warm sauce evenly over the top while it is still in the pan. Allow the cake to soak up the sauce for 30 minutes before inverting it onto a serving plate. (30 minutes)

Recipe View Gently loosen the edges of the cake with a knife or spatula, if needed, before inverting. Serve and enjoy!