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| Black Russian Cake I |
Serves/Yields: 1 - 10 inch Bundt cake. (12 servings)
Prep. Time: 20 Minutes
Cook Time: 40 Minutes
Category: Bundt Cakes, Cake Mix Cakes, Pudding Cakes
Difficulty: easy
| |  | | 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. |  |
1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners' sugar
|  | 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. 2 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. 3 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. 4 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. | | Source: Rory Kate | | Contributed by: on Sunday, April 25. 2004 at 21:43:11 |
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