Black Russian Cake II

Cake mix is used to make this moist chocolate cake. The vodka and coffee liqueur spiked frosting makes it an adult treat.

Black Russian Cake II


  • 1 (18.25 ounce) package yellow cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon instant coffee powder
  • 4 eggs, beaten
  • 1 (16 ounce) container chocolate fudge frosting
  • 1 tablespoon coffee flavored liqueur
  • 1 teaspoon vodka


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.

3 For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.


No Comments Yet