Kahlua Cake with Glaze

This recipe for Kahlua Cake was made by one of my friends when we lived in Americus when Walter and I were in college. I had no idea what Kahlua or any liqueur was used for at that time. The only liqueur that my mama ever kept in our house was creme de menthe for her Grasshoppers. Do people still drink Grasshoppers? Anyway, while digging through the recipe box at Thanksgiving I made the Kahlua cake and it was just as good as I remember.

1 Box Golden Butter Cake Mix
4 eggs
1 cup sour cream
1 package vanilla instant pudding
3/4 cup oil
1 tsp vanilla
1 cup firmly packed brown sugar
1/3 cup Kahlua
1 cup chopped pecans

Combine cake mix adding eggs, one at a time, beating well after each addition. Add sour cream pudding, oil, and vanilla. Mix well.
Divide batter in half. To one half add brown sugar, Kahlua, and pecans. Grease bundt pan.
Pour 1/2 of the pecan mixture, then all of the plain mixture, then remaining pecan mixture. Run a knife through mixture to marble. Bake one hour and 15 minutes at 350 degrees. Check after one hour.

Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup kahlua

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in Kahlua.