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Black Russian Cake I

By: Rory Kate

"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."

Rate/Review | Read Reviews (114)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 10 inch Bundt cake

Ingredients

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

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.