Black Russian Cake Recipe
This delicious traditional recipe gets even better when deepened with strong black coffee instead of water.
Ingredients
| Cake | ||
| 1 | box | yellow cake mix |
| 1 | 3.9-ounce box | instant chocolate pudding |
| 1 | cup | vegetable oil |
| 4 | large | eggs, room temperature |
| 1/4 | cup | Kahlúa |
| 1/4 | cup | vodka |
| 1/2 | cup | strong, cold black coffee |
| Glaze | ||
| 1 | cup | sifted powdered sugar |
| 1/2 | cup | Kahlúa |
Directions
Grease and flour a Bundt pan.
Pre-heat oven to 350-degrees
Cake
- Combine the cake and pudding mixes, oil, eggs, coffee, Kahlúa and vodka in bowl of electric mixer.
- Set speed to low until just mixed then increase speed to medium and beat for 2 minutes.
- Pour the batter into the Bundt pan and place on the center oven rack.
- Bake 50–60 minutes until a tester comes clean when inserted in the cake.
- Cool cake in pan on a metal rack for 10 minutes
- Gently run a knife around the cake and invert onto a serving dish.
Glaze
- Whisk the powdered sugar and Kahlúa together until smooth.
- Using a skewer, toothpick or fork, poke holes over the top and sides of the cake.
- Drizzle the glaze onto the cake and let absorb.
- Cool before serving.
Preparation Time:
Less than 90 minutes.
