A Bundt cake with the spirited flavor ofthe famous cocktail.
Recipe: Black Russian BundtCake
1 (18.25-ounce) package yellow cake mixwith pudding1 (5.9-ounce) package instant chocolatepudding4 large eggs1/2 cup granulated sugar1 cup vegetable oil1/4 cup vodka1/4 cup coffee liqueur3/4 cup water1/4 cup coffee liqueur1 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, 1/4cup liqueur and water. Beat with electric mixer for four minutes.Pour batter into prepared bundt pan.
Bake for 40 minutes, or until wooden pickinserted in center of cake comes out clean. Coolon a wire rack for 15 minutes, remove from pan.
Meanwhile, make a glaze by combining 1/4cup coffee liqueur and 1/2 cup powdered sugar.
Place cake on serving plate. Poke cakewith 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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