Chocolate Coffee Bundt Cake - cooking recipe

Ingredients

Cake
vegetable shortening, for greasing the pan
flour, for dusting the pan
1 (18 1/4 ounce) box devil's food cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
4 eggs
1/2 cup water
1/4 cup coffee liqueur
1 teaspoon ground cinnamon
1 cup miniature semisweet chocolate chips
Glaze
1 cup granulated sugar
1/2 cup butter
1/2 cup prepared black coffee
1/4 cup coffee liqueur
confectioners' sugar, for dusting

Preparation

COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioner's sugar.