Black Russian Cake

Cake:
1 package dark-chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua
Topping:
1 cup confectioner's sugar, sifted
2 tablespoons strong coffee
2 tablespoons Kahlua
2 tablespoons creme de cacao

Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and
kahlua in a large bowl. eat for 4 minutes until quite smooth. Pour into a
greased 10-inch tube pan until three-fourths full. Save any remaining
batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes
at 350 degrees F. Remove from the pan and invert onto a serving plate.
Punch holes throughout the cake with a skewer or ice pick. Prepare the
topping by combining the confectioner's sugar,
coffee, kahlua, and creme de cacao. Mix well and spoon over the warm cake.

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