| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |
![]()
Black Russian Bundt Cake
- 1 (18.25-ounce) package yellow cake mix with pudding
- 1 (5.9-ounce) package instant chocolate pudding
- 4 large eggs
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 1/4 cup vodka
- 1/4 cup coffee liqueur
- 3/4 cup water
- 1/4 cup coffee liqueur
- 1 cup powdered sugar
- Preheat oven to 350*F (175*C). Grease and flour a 9 to 10-inch bundt pan; set aside.
- In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur and water. Beat with electric mixer for four minutes. Pour batter into prepared bundt pan.
- Bake for 40 minutes, or until wooden pick inserted in center of cake comes out clean. Cool on a wire rack for 15 minutes, remove from pan.
- Meanwhile, make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup powdered sugar.
- Place cake on serving plate. Poke cake with the tines of a long fork. Spoon glaze over cake and dust with remaining 1/2 cup powdered sugar.
Makes 12 servings.
| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating