Black Russian Cake

1 (19 ounce) box devil's food cake
    mix (without pudding in mix)
1 small box instant chocolate pudding
1/2 cup vegetable oil
4 eggs
3 teaspoons instant coffee granules
1/2 cup very hot tap water
1/4 cup coffee liqueur (such as Kahlúa)
1/4 cup vodka
1/4 cup crème de cacao
Glaze

Using solid shortening, grease a microwave Bundt pan. Set aside. Sift cake mix into a large bowl. Add pudding, oil and eggs.

Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and crème de cacao. Blend with a wooden spoon. Pour into prepared pan. Turn a glass pie plate upside down on floor of microwave oven and place Bundt pan on it. (Not necessary in ovens with a rotating carousel.)

Rotating cake every few minutes, microwave on MEDIUM (50 percent power) for 8 minutes, then on HIGH for 2 to 3 minutes, or until cake tests done. Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.

Glaze
1 cup confectioners' sugar
2 tablespoons strong coffee
2 tablespoons coffee liqueur (such as Kahlúa)
2 tablespoons crème de cacao

Combine sugar, coffee and liqueurs. Makes about 1 cup.

Calories: 325 per slice (4% from protein, 56% from carbohydrate, 36% from fat, 3% from alcohol)