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A Bundt cake with the spirited flavor of
the famous cocktail.
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.
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