Reviewed: Sep. 17, 2009

Absolutely delicious, and this cake gets BETTER if you let it set for a day to really soak in the glaze! Just be sure to wrap it in Syran wrap or similar. My dear friend had made these for special events, and it became sort of a standing joke how much I loved them. I got married this past June, and instead of opting for traditional white cake, I asked Amy if she would make these cakes as centerpieces for each table. She did a truly amazing job - making 30 cakes!! It was so funny to see people not overly excited about a bundt cake, and then go back for thirds and fourths once they tasted it. :D:D

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soleil2140

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Reviewed: Aug. 2, 2009

Awesome Cake! I've had so many compliments on this cake. My Mom even asked me to make it for her to take to a potluck. Yummy!!!

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JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Apr. 27, 2009

This has been a family favorite for a long time. The only change I would recommend is skipping the confectioner's sugar/coffee liqueur drizzle/frosting as it is completely unnecessary...and makes the cake gooey. This cake is moist enough (and incredibly delicious) without the addition after baking. Yum!

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Jane

Cooking Level: Expert

Home Town: Whitefish Bay, Wisconsin, USA

Living In: Mount Vernon, Washington, USA

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Reviewed: Jan. 19, 2009

This has been a staple of my recipe collection for years. It's easy and elegant. I always keep the ingredients on hand. I usually serve it warm with a spoonfull of fresh berries and a dollop of whipped cream, then I just wait for the complements. But, let's give credit where credit is due! This recipe was originally published in the Byerly's of Minneapolis Cookbook. I purchased that cookbook on a visit to the Byerly Cooking School nearly twenty years ago.

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Patsy Ann

Home Town: Boston, Massachusetts, USA

Living In: Lexington, Massachusetts, USA

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Reviewed: Dec. 31, 2008

We love this cake. It is a block party staple. If I ever go to a party/potluck without it, I catch a bunch of grief. :-)

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NICKARIJ

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Reviewed: Dec. 14, 2008

This cake was delicious. I used the glaze mentioned in the reviews, but modified it so that there was more kaluah: 1/2 c kaluah, 1/4 c conf sugar and 1/4 c butter. I boiled it, drizzled half on the cake while it was still in the pan and the other half when the cake was out of the pan so that the top of the cake would be moist and tasty!

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jchirc1

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Reviewed: Nov. 27, 2008

I didn't get to try this because it was gone so fast. Many people complimented me on it. I didn't use a bundt pan but should have--the bottom burnt while the top was still baking, but I just sliced the bottom off. I didn't have vodka so I substituted more coffee liquor. It was a hit so it must have been delicious!

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Oct. 18, 2008

This is a wonderful cake, but next time I will leave out the vodka completely. Way too strong with the amount listed in the ingredients. I felt like I was drinking a shot of vodka instead of eating cake. Otherwise, without the vodka, this cake is delicious. Very moist and tasty. I couldn't really taste the coffee liquor because of the overpowering taste of the vodka, but I wouldn't increase the amount of the liquor, only omit the vodka as stated before. I did check after the stated cooking time and the middle wasn't finished so overall I did have to go for 55-60 minutes as others have said. At that point, though, it was perfect. I also left off the glaze since I felt the glaze would be too strong for my daughter to have.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

This cake is so easy to make and everyone loves it! I have made it 5-6 times now and it has taken a while to figure out the timing/temp. of the oven as well as the correct pan for it as well. I use a 10 inch bunt and keep it at the temp. the recipe calls for. The thing to remember is that b/c of the pudding in it, you want it to be a bit more soft in the middle....so even if you take it out, it tends to cook a while after it is out of the oven and "hardens" up. I hope this helps!!!

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Tracy Taylor

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Reviewed: Jan. 7, 2008

I have made this cake several times, and each time with rave reviews! It is moist with a wonderful flavor. I have made it even richer with a chocolate glaze. I take it to the office a lot, people think they are drinking on the job!

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Dec. 25, 2007

I added extra Kahlua--Yummy! Very moist. Took it to a dinner party and it was history in no time!

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Oct. 31, 2007

This cake is excellent as is but I've made this cake so many times over the years I've learned some things that don't necessarily improve on it but also don't hurt it. First, I accidentally used the smaller box of chocolate pudding which works out just as well - not quite as chocolatey but very good. I also now leave out the vodka and the sugar without any change in the texture. Make sure to use a cake mix that doesn't have pudding in the mix already or you can wind up with a very dense flat cake. Lastly, you can tweak the final amount of liquer to taste. 1/2 cup of powdered sugar with 1/2 cup of liquer is very strong. As is it's good but a little weak. I've found 3/8 cup of powd. sugar and liquer works best for most people's taste.

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Tantemommy

Cooking Level: Expert

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Reviewed: Oct. 20, 2007

This is one of the best cakes I have ever eaten. Everyone loved it and my kitchen smells, so good when it is baking.

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Barbara Y

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Reviewed: Aug. 20, 2007

I don't know what went wrong here. The only direction I did not follow is the amount of time it said to mix the cake. I only mixed maybe two minutes so I wouldn't get a tough cake. In any case The middle never cooked. I kept extending the bake time by five minutes until I hit 55 minutes. By that time the outside had burned and it was still raw in the middle. I don't know what happened?

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Aug. 16, 2007

I used water instead of vodka. Still wonderful. I put the cake back in the pan after poking it with holes. Slowly pour the glaze over cake. Let cake set in pan for an hour to absorb glaze. Rich & moist.

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Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

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Reviewed: Aug. 2, 2007

This was decent. Next time I might add a frosting instead of just a glaze. It seemed pretty plain, but it's chocolate so you can't go wrong!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jul. 28, 2007

I've been making this cake for 30 years and it consistently gets rave reviews from friends, family and guests. I find that mine usually need to bake from 55 to 60 minutes, though, to keep from having soggy spots in the middle of the cake.

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K.A.

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Reviewed: May 30, 2007

This cake is DELICIOUS!! If I could give it 10 stars I would. It is SO MOIST! It doesn't have a strong liqueur flavor. It's SOOO GOOD. Thanks so much for this recipe. :D

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JosieTheMama

Cooking Level: Expert

Living In: Homestead, Florida, USA

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Reviewed: Apr. 4, 2007

This cake is awesome. Very moist and tasty. I made it for a friend's birthday.

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ILEANOD

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Reviewed: Jan. 17, 2007

This recipe was really good. I have been looking for a Black Russian Cake recipe like one that was made for my Christmas office party by a co-worker. I did everything exactly. It turned out great.

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LadyV

Cooking Level: Intermediate

Living In: Georgetown, South Carolina, USA

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