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!!!

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!

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

This cake was incredible! I used chocolate cake mix with a small box of butterscotch pudding.. excellent!! I made this a day ahead of time and am glad I did.. I made 2 batches of glaze using 1/3 C each of butter, powdered sugar and Kahlua.. While still hot I poked holes all over the top (while still in pan) and poured glaze on.. Let sit for 5 minutes, if you wait longer than that the glaze will make the cake stick in the pan.. Take out of pan and center on a plate, make the same amount of glaze and pour over top of cake.. *Use a sifter to sprinkle the powdered sugar, it looks very professional! (however, wait until you are ready to serve the cake the next day, otherwise the wet glaze will obsorb the powdered sugar!

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.

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

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?

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.

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!

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.

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

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

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.

i brought this to work and all i heard were ooooooo's and ahhhhh's i used devil's food , choc pudding and a little extra kalula ,and used the glaze that was recommened in the reviews !!! thank you thankyou!!

This didn't do anything for me. I didn't think it was that special.

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!

This was a hit last night! I cooked for 50 min, I used yellow cake but cant wait to try chocolate. Used the glaze from Brook and it wasnt perfect - not enough (and I doubled it) and not crunchy - next time I will try it like the recipe states. Yumm Yumm - a big hit with the girls