Kahlua Coffee Cake - cooking recipe

Ingredients

1 (18 ounce) package Pillsbury yellow cake mix
1 (3 ounce) box instant vanilla pudding
4 eggs
1 cup sour cream
1 cup vegetable oil
1 cup chopped pecans
1 cup packed brown sugar
3/4 cup Kahlua

Preparation

In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
Add in sour cream and vegetable oil; mix well.
Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
Pour your cake batter into the pan, and put into a preheated 350\u00b0F oven.
Bake at 350\u00b0F for 45-60 minutes or until toothpick tests done.
Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.