Bourbon Barrel Mocha Stout Cake

This is a variation on my Spiced Rum (aka Pirate) Cake that I think turned out pretty fantastic. My middle son declared it perfect. :)

1 18 1/2 ounce package German chocolate cake mix

1 3 3/4 ounce package instant vanilla pudding mix
4 eggs
1/2 cup cold strong coffee
1/2 cup oil
1/2 cup stout

Glaze:
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/4 - 1/2 cup bourbon
Preheat oven to 325 degrees. Grease and flour a 12 inch bundt pan. Mix next 6 cake ingredients together with electric mixer for 2 minutes and pour into pan. Bake 1 hour and cool. Invert on a serving plate.
Glaze: Melt butter in sauce pan; stir in the water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in bourbon. Prick cake top with fork. Drizzle and smooth prepared glaze evenly over top and sides, allowing cake to absorb glaze. Repeat until glaze is used up.