With a handheld mixer, mix together cake mix, pudding mix, oil, water, sugar, eggs, and Kahlúa for 2 minutes. Pour batter into prepared cake pan. Bake for 1 hour or until a wooden skewer comes out clean. Cool cake in pan for 10 minutes.
In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended. Stir chocolate chips and walnuts. Pour into a greased and floured bundt pan pan.
Add the vodka, homemade Low-Carb Kahlua and mix. Pour a splash of cream over the top and swirl to combine. Prepare all the ingredients for the low-carb kahlua. Start with the coffee. The better the coffee, the better the end result.
Preheat oven to 350F and lightly grease/flour 2 8" cake pans. Prepare mix as directed. Bake cake in prepared pans. Cool. Mix pudding according to directions, except use, 3 cups milk, and 1/2 cup Kahlua. In a large deep bowl (I have a special glass bowl that is flat on the bottom that I use) place one half of cake. Pour half of pudding over cake.