For the strong coffee I used Cafe Bustelo instant coffee (it's cheap and pretty decent; I found it at Wal-Mart).
Cake:
1 pkg dark chocolate cake mix
1 cup vegetable oil
1 (3oz) pkg instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/4 cup Kahlúa
1/2 cup crème de cacao
Icing:
1 cup confectioner's sugar
2 tablespoons strong coffee
2 tablespoons Kahlúa
2 tablespoons Crème de Cacao
Combine cake mix, oil, pudding mix, eggs, coffee, crème de cacao & Kahlúa in a large bowl. Beat 4 minutes until smooth. Pour into 10" tube pan. Bake 45 minutes at 350°.
Punch holes into cake (long skinny knife, BBQ skewers work well). Combine confectioner's sugar, coffee, Kahlúa, crème de cacao. Mix well and spoon over warm cake.
