Chocolate Coffee Bundt Cake

Here's a deep decadent cake inspired by Duncan Hines. This one is especially for all you coffee lovers out there.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• Cake

•  vegetable shortening, for greasing the pan
•  flour, for dusting the pan
• 1 (18 1/4ounce) box  devil's food cake mix
• 1 (3 1/2ounce) box instant chocolate pudding mix
• 4  eggs
• 1⁄2 cup water
• 1⁄4 cup  coffee liqueur
• 1  teaspoon ground cinnamon
• 1  cup  miniature semisweet chocolate chips

• Glaze

• 1  cup granulated sugar
• 1⁄2 cup butter
• 1⁄2 cup  prepared black coffee
• 1⁄4 cup  coffee liqueur
•  confectioners' sugar, for dusting

Directions

1. COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
2. BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
3. COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
4. POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioner’s sugar.