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Black Russian Cake I
Everyone has raved about this recipe and they're absolutely right! This has to be one of the best bundt cakes I've ever made and I've received requests for the recipe. I did substitute the glaze that was suggested with the butter, Kahlua, etc. and it was perfect. The only thing I would suggest is to cook it longer than 40 minutes. I took the cake out at about 50 minutes and it wasn't quite done in the middle even though I tested it....very moist and delicious!
1 user found this review helpful
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Reviewed On:
Aug. 26, 2004
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