Chocolate Coffee Liqueur Cake (and Ganache)

This recipe was in a newsletter we received from the place where we honeymooned, which makes it even sweeter.

The cake is always a hit, and my kids regularly request it. For special occasions I add chocolate ganache, but the cake is so moist that it doesn't need icing. A dusting of powdered sugar dresses it up.

Note: The original recipe called for an 18.25 ounce box of cake mix and a 4 ounce box of instant pudding. For the most part, neither of those sizes is still available. But there are fixes, and this recipe has been edited to include those fixes.

1 box chocolate cake mix plus Cake Mix Fix

1 package (4 ounces or smaller) instant chocolate pudding

1 cup vegetable oil

3/4 cup water

4 eggs

1/4 cup Kahlua or other coffee liqueur

1/4 cup vodka

Preheat oven to 350 degrees. Add all ingredients to large bowl and mix for 5 minutes. Bake in a bundt pan or a 9-inch by 13-inch pan for 40-50 minutes, or until a cake tester comes out clean.

This cake is very moist and does not require topping, although chocolate ganache is always good, and confectioners' sugar is pretty (and sweeter, of course).

Chocolate Ganache

1/2 cup heavy cream

8 ounces good semisweet chocolate or chocolate chips

1 teaspoon instant coffee

In a double boiler over simmering water, cook the heavy cream, chocolate, and instant coffee until the chocolate has completely melted, and the chocolate is smooth, stirring occasionally.