Black Russian Cake I Recipe

Name: Black Russian Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2
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.
3
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.
4
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.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Black Russian Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Russian Cake I

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