Ingredients
|
1
|
cup
|
Mahatma® White Rice
|
|
1
|
pkg
|
dark chocolate cake mix
|
|
1
|
cup
|
vegetable oil
|
|
1
|
pkg
|
(3 oz.) instant chocolate pudding
|
|
4
|
|
eggs
|
|
1
|
cup
|
strong coffee
|
|
1/2
|
cup
|
creme de cacao
|
|
1/4
|
cup
|
coffee flavored liqueur
|
|
|
|
For the Topping:
|
|
1/4
|
cup
|
powdered confectioners sugar
|
|
1/4
|
cup
|
strong coffee
|
|
3
|
Tbsps
|
coffee flavored liqueur
|
|
3
|
Tbsps
|
vodka
|
Cooking Directions
Prepare rice according to package directions. Preheat oven to 350ºF.
Combine rice, cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and coffee liquor in a large bowl. Beat until smooth. Pour into large Bundt pan. Bake 1 hour. Turn cake out on a wire rack to cool.
Prepare the topping by combining the confectioner's sugar, coffee, coffee liquor, and vodka. Mix well and spoon over the cake.
RECIPE TIP: Adding more whole grains to your diet? Try this recipe using cooked whole grain brown rice.