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Ingredients
| moist yellow cake mix: 1 18.25oz package |
| chocolate pudding dry mix: 1 5.9oz package |
| eggs: 4 |
| granulated sugar: 1/2 cup |
| vegetable oil: 1 cup |
| vodka: 1/4 cup |
| coffee liqueur: 1/4 cup |
| water: 3/4 cup |
| coffee liqueur: 1/4 cup |
| powdered sugar (unsifted): 1 cup |
Black Russian Cake I
Credit: AllRecipes
User rating:
"This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat."
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Prep Time
20 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
- Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.