Black russian bundt cake

Yield: 18 Servings

Measure Ingredient
1 pack Yellow cake mix(w/o pudding)
½ cup Sugar
6 ounces Instant chocolate pudding
1 cup Vegetable oil
4 \N Eggs
¼ cup Vodka
¼ cup Coffee-flavored liqueur
¾ cup Water
\N \N Powdered sugar
½ cup Powdered sugar; unsifted
¼ cup Coffee-flavored liqueur




CAKE: In large mixer bowl, combine cake ingredients. Mix at low speed about 1 minute; beat at medium speed 4 minutes. Pour into greased and floured 10" bundt pan. Bake in 350-degree oven until tests done with toothpick (60-70 minutes). Let cool in pan 10 minutes; invert onto rack or plate. Poke holes in cake with tines of fork; slowly pour glaze over. Cool completely; dust with powdered sugar.

GLAZE: Combine powdered sugar and liqueur; blend until smooth.

(From Byerly's grocery store recipe card.)

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