Chocolate Coffee Liqueur Cake 1 (18.25 ounce) box devil's food cake mix 1 (3 1/2 ounce) box instant chocolate pudding mix 3 1/2 tablespoons instant decaffeinated coffee granules 4 eggs 1/2 cup vegetable oil 3/4 cup water, divided 3/4 cup coffee liqueur, divided 3/4 cup chopped pecans 1/2 cup butter or margarine 1 cup granulated sugar Preheat oven to 350 degrees F. Butter bottom and sides of a 10-inch fluted tube pan. Combine cake mix, pudding mix, coffee granules, eggs, oil, 1/2 cup of the water and 1/2 cup of the coffee liqueur. Using electric mixer, beat at medium-high speed for 3 minutes or until well blended. Sprinkle pecans in bottom of prepared pan. Pour batter into pan. Bake for 45 to 50 minutes. About 5 minutes before end of baking time, make the glaze. Combine remaining 1/4 cup water, butter or margarine and sugar in small saucepan. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes or until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup coffee liqueur. Pour glaze over hot cake. Cool in pan for 30 minutes. Yields 12 servings.