This is the best cake from the chocolate sector I’ve ever had…
1/ 2 cup of chopped pecans
1 10-oz German chocolate cake mix
1 4-oz box instant chocolate pudding mix
1/2 cup of water
1/2 cup of vegetable oil
1/2 cup Kahlua
4 large eggs
Preheat oven to 350 – (tip, always preheat for at least 15 min – oven walls need to get hot)
Grease and flour a 10-cup bunt pan. Sprinkle chopped pecans evenly over bottom of pan, set aside.
Mix dry ingredients together, then mix liquid ingredient together, then both…
In a large bowl (I always use really big bowls so I don’t slop) combine cake mix and pudding mix, mix and beat on low for 30 seconds.
In another bowl, mix water, oil, Kahlua, and eggs, beat at medium speed for a minute.
Then, pour liquid ingredients in to dry ingredients bowl, beat on medium until smooth, moving the mixer around as you go, about two minutes should do it.
Pour in to prepared bunt pan, and bake for 45 minutes.. or – you know the drill – toothpick comes out of the center clean.
While baking time is ticking away:
1/2 cup of butter
1 cup of sugar
1/4 cup of Kahlua
1/4 cup of water
In medium saucepan, combine all ingredients. Bring to a boil over medium heat, boil for two minutes stirring continuously.
When you remove the cake from the oven, evenly (and slowly) pour the hot Kahlua liquid over the entire circle of the cake, let stand for four hours.
Flip the pan over on a cake dish, remove and enjoy..!!
