Ingredients:
1 package dark-chocolate cake mix (I like Duncan Hines Devil's Food)
1 3-ounce package instant chocolate pudding
1 cup vegetable oil
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao (or 1/2 cup vodka and 2 tbsp. cocoa)
1/4 cup Kahlua (or other coffee liqueur)

Combine cake mix and pudding mix in a large bowl. Add oil, eggs, coffee, and liquor, and blend until quite smooth.

Pour into a greased tube pan or bundt pan until three-fourths full; use remaining batter for cupcakes, or just eat it on the spot. Alternately, divide batter evenly between two flat pans. Bake 45-50 minutes (25-30 minutes in flat pans) at 350 degrees. Invert onto a serving plate while still warm.

Glaze: mix about 1/4 cup Kahlua with 1 cup powdered sugar (the mixture should be thickish), pour over cake, and sprinkle top with cinnamon if desired.

(If you like this recipe, try the Amaretto Cake too!)