Black Russian Cake II

Made  times
sal 28

"A yellow cake mix is the base of this moist chocolate cake. The vodka and coffee liqueur spiked frosting makes it an adult treat."
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1 h 5 m servings 389 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



I think Sara forgot the liquid part of this recipe. I put all the indredients in the mixing bowl and realized it was dry. Maybe Sara should review the recipe to see if it is all there.

This was very easy to make and was a huge hit at my friend's wedding shower. It's moist and rich and worthy of your family recipe box. I highly recommend it.

Wonderful, absolutely delicious.

The cake was ok, but I wasn't expecting it to be so spicy. It isn't very chocolately.

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