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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.

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