Butter for coating Bundt Pan
3-4 Tablespoons Cocoa Powder
1 BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX
1 Package Chocolate Instant Pudding Mix or
1 8 Ounce Container Coffee Flavored Yogurt or 1 Cup plus 2 Tablespoons
½ Cup Strong brewed Coffee (only if used with the pudding mix)
4 Large Eggs
2/3 Cup Canola Oil
1 Cup Sugar (or equivalent in sugar substitute)
1 Stick Butter (1/2 Cup)
1/3 Cup Kahlua
1 Jar Favorite Hot Fudge Sundae topping, warmed
Heat oven to 350ºF. Butter a 10-12-inch Bundt Pan and dust with cocoa powder, shaking out any excess.
Combine cake mix, pudding mix or yogurt, coffee (if pudding mix is used), eggs and canola oil in a large mixing bowl. Beat ingredients on low speed until combined, then on medium-high speed for 5 minutes. Pour batter into the prepared pan and bake 50-55 minutes or until a wooden tester inserted near the center comes out clean.
While the cake bakes, combine the glaze ingredients and bring to a boil over medium heat, in a medium saucepan. Reduce the heat to low, and while stirring, cook the glaze until the sugar dissolves. Remove the pan from the heat and cool the glaze.
Let cake cool in the pan 10 minutes, then poke holes with a wooden spoon handle or wooden meat skewer and pour the glaze over the cake. Let the cake sit until most or all the liquid is absorbed, then up-end the cake onto a serving platter, and remove the pan.
When ready to serve, warm the hot fudge sauce, cut the cake into wedges, and drizzle some hot fudge over each serving. ENJOY!!