Post by whisperingpass on Jul 12, 2005 23:06:58 GMT -6
Black Russian Bundt Cake
1 (18.25-ounce) package yellow cake mix with pudding
1 (5.9-ounce) package instant chocolate pudding
4 eggs
1/2 cup 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.
Serves 12.
1 (18.25-ounce) package yellow cake mix with pudding
1 (5.9-ounce) package instant chocolate pudding
4 eggs
1/2 cup 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.
Serves 12.