Kahlua Cake

1/2 chopped pecans
1 German Chocolate cake mix
1( 3.9 ounce) chocolate instant pudding mix
1/2 cup water
1/2 cup vegetable oil
4 large eggs ½ cup Kahlua 

Kahlua topping (make after cake is done baking)

1/2 cup butter
1 cup sugar
1/4 cup Kahlua
1/4 cup water

in a medium pan combine all ingredients bring to a boil over medium heat; boil for 2 minutes, stirring often

Cake directions: 

Preheat oven to 350, Grease and flour a 10 inch Bundt pan. Sprinkle chopped pecans evenly over bottom of pan and set aside. 

In a large bowl combine cake mix and pudding mix. Add water, oil, liquor, and eggs. Beat at medium speed
with an electric mixer until smooth. Pour in prepared pan and bake 45 minutes. Carefully pour hot Kahlua topping over cake and let it stand in the Bundt pan for 4 hours. Flip cake onto platter and enjoy...Serve with whipped cream. LTKGiftGuide LTKHome LTKCyberWeek