Black russian cake

Yield: 12 servings

Measure Ingredient
1 pack Yellow cake mix
1 pack Instant chocolate pudding
2 teaspoons Cinnamon
½ pack Milk chocolate frost mix (14
2 tablespoons Hot water
2 tablespoons Butter, softened
1 tablespoon Brandy
1 tablespoon Orange Flavor liqueur
¼ teaspoon Almond extract
2 teaspoons Instant coffee
4 Eggs
2 tablespoons Powdered sugar
¾ cup Water
¾ cup Oil
¼ cup Vodka
¼ cup Tia Maria or cream de cacao


Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting.

Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.

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