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Black Russian Cake I
SUBMITTED BY:
Rory Kate
PHOTO BY:
SUPAMAGGIE
"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."
RECIPE RATING:
Read Reviews
(93)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
Original recipe yield 1 - 10 inch Bundt cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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REVIEWS
Reviewed on Dec. 4, 2003 by TNTKIDS
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TNTKIDS
Dec. 4, 2003
A superbly magnificent cake that will have its splendor indulged when accompanied by THIS glaze, instead of the given one. Also, chocolate chips are a wonderful addition to the cake itself. 1 stick butter 1/4 cup kahlua 1/4 cup water 1 cup sugar put all in a medium-large saucepan and boil for two to three minutes(it will get big while boiling so be careful, you can use a humongous pot if you wish) then just put it on the cake, still in the pan, as soon as you take the cake out of the oven and let it soak in for a half hour. It will be extremely moist.
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34 users found this review helpful
A superbly magnificent cake that will have its splendor indulged when accompanied by THIS...
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Reviewed on Dec. 4, 2003 by MIHAELA
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MIHAELA
Dec. 4, 2003
It is sweet and rich. Mixing the ingredients for 4 minutes is way too excessive. It made the batter rise too high and spill over. About half the batter spilled over. However, the end result is a good cake. Moist, thick, and smooth.
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27 users found this review helpful
It is sweet and rich. Mixing the ingredients for 4 minutes is way too excessive. It made the...
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Reviewed on Mar. 19, 2005 by BROOKE20
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BROOKE20
Mar. 19, 2005
This cake is DIVINE!! Thank you Rory Kate! My friend made it for me for my birthday and I have made it again and again...and again. I suggest baking for 50 minutes, remove from pan for 20 minutes, place back in pain and pour the following over the bottom, let it soak in for an hour and then turn upright and dust with confectioners sugar. GLAZE: Blend 1/4 C. confectioners sugar with 1/4 stick melted butter and 1/4 C. Kahlua. The glaze recommended by TNTKIDS made my cake too wet (as though it wasn't cooked) This variation was just right!!
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10 users found this review helpful
This cake is DIVINE!! Thank you Rory Kate! My friend made it for me for my birthday and I have...
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Reviewed on Dec. 4, 2003 by
JENNIFER72_00
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JENNIFER72_00
Dec. 4, 2003
This was fantastic! I made it as a birthday cake for my boyfriend's mother and it went over very well. The only change I would make is in the glaze. After sifting the powdered sugar over this cake it soaked in and didn't look very pretty. The sugar on the cake turned a brown color and all around the cake plate was white icing sugar. Also, the glaze mixture didn't cover the entire cake. I think next time I will add 1/4 cup more powdered sugar to the glaze and skip sifting the powdered sugar over the top entirely. My boyfriend suggested that next time it might look better if after putting the clear glaze on and letting it cool, that I make a second glaze in a thick white or chocolate and pour it over the top so that the edges drizzle down. I think I will try that next time.
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8 users found this review helpful
This was fantastic! I made it as a birthday cake for my boyfriend's mother and it went over...
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Reviewed on Jul. 13, 2003 by MURF65
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MURF65
Jul. 13, 2003
This cake was very easy to make. It was extremely moist. A few people asked me for the recipe. Let the cake absorb the glaze before serving. Otherwise it will just pool in the middle.
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8 users found this review helpful
This cake was very easy to make. It was extremely moist. A few people asked me for the...
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Reviewed on Jul. 24, 2006 by
Karen4eyez
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Karen4eyez
Jul. 24, 2006
Excellent recipe! I used dark chocolate cake mix, cut back to 1/4 cup sugar in base mix and added Ghiradelli cocoa powder to the glaze. I also plan on using Chambord (raspberry) liqueur in place of Kahua w/chocolate cake, orange liqueur w/orange cake and vanilla pudding. Try different combinations of cake mixes, different flavors of compatible liqueurs, and puddings for this very moist and versatile cake! Note: I took this cake up to my husband's fire station and they ate the entire cake in ONE night!
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7 users found this review helpful
Excellent recipe! I used dark chocolate cake mix, cut back to 1/4 cup sugar in base mix and...
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Reviewed on Mar. 31, 2005 by
MTYSON
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MTYSON
Mar. 31, 2005
Great cake, easy additions to a box cake. I had to make 2 in two days! Added chips, cooked for 50 min and followed Brook20's Glaze. Even better the next day! Everyone wanted recipe.
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6 users found this review helpful
Great cake, easy additions to a box cake. I had to make 2 in two days! Added chips, cooked...
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Reviewed on Nov. 11, 2005 by
PAULITAZ
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PAULITAZ
Nov. 11, 2005
I made this for my reading group luncheon and it was a huge hit. It was so easy to make, I thought I must be doing something wrong, but this cake was fabulous. Several people had second helpings (including me) and asked for the recipe. I took reviewers advice and cut the sugar in half. It wasn't missed. I cannot imagine leaving out the vodka as one review suggested as it really adds depth to the flavor of the cake. The powdered sugar dusted on top sort of sucks up the liquer so you should wait until you are ready to serve before you dust it on. I also added pretty flat candy sprinkles to give it a more festive look. This moist and delicious cake is one that I will make again and again! :-)
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5 users found this review helpful
I made this for my reading group luncheon and it was a huge hit. It was so easy to make, I...
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Reviewed on Dec. 4, 2003 by NJBAKER
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NJBAKER
Dec. 4, 2003
This cake is so moist and amazing! The taste of alcohol is not overwhelming, but it does have an adult taste to it. I made small holes inthe cake before adding the glaze and the cake soaked it up. I thought the cake would be soggy the next day, but it was great. The cake also freezes well. My husband and I wanted cake when it was just the two of us and I knew we'd eat it all so I cut it in slices and put it in freezer bags. I defrosted it onthe counter for a couple of hours and it was just as good as when fresh!
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5 users found this review helpful
This cake is so moist and amazing! The taste of alcohol is not overwhelming, but it does have...
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Reviewed on Jul. 13, 2003 by YANGMC
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YANGMC
Jul. 13, 2003
Great reviews at work! Two people at different times of the day reported (screamed) that this was the best cake they had *ever* had. I made it with choc cake mix, no granulated or powdered sugar, and soaked it with the butter/Kahlua glaze recipe the last reviewer gave (thanks! it totally made a difference). I'll make this again. ;) - from Bay Area, California
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5 users found this review helpful
Great reviews at work! Two people at different times of the day reported (screamed) that this...
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