These are my “I can’t believe how moist they are” tea cakes. They taste great in both chocolate and vanilla, so take your pick.
Preheat oven to 350 degrees Fahrenheit. Prepare a seven- by 12-inch pan with eight individual molds with a light coating of nonstick spray.
Add cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water to a large bowl. Beat with mixer until fully combined.
Pour one-fourth cup of batter into each mold, until just under halfway full.
Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean. Let cool and transfer to a cooling rack.
Just before serving, sprinkle with powdered sugar and garnish with red currants and mint leaves.