Makes 16 servings. Recipe is from Kraft Foods.
1 (2-layer size) pkg. yellow cake mix
8 Oreo cookies, chopped
1/2 cup sugar
1 (3.9-oz.) pkg. chocolate instant pudding
3/4 cup oil
3/4 cup water
3/4 cup Kahlúa coffee-flavored liqueur, divided
11/4 cups powdered sugar
1. Heat oven to 325 degrees. Mix the first seven ingredients and 1/2 cup Kahlúa; let stand 5 minutes. Pour into a 12-cup fluted pan or 10-inch tube pan coated with cooking spray.
2. Bake 50 to 55 minutes, or until a toothpick inserted near the center comes out clean. Mix remaining liqueur and powdered sugar.
3. Cool cake in pan 15 minutes. Loosen cake from the sides of the pan with a knife, then invert onto wire rack. Gently remove pan and cool cake completely. Drizzle with icing.
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