Black russian bundt cake
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yellow cake mix(w/o pudding) |
| ½ | cup | Sugar |
| 6 | ounces | Instant chocolate pudding |
| 1 | cup | Vegetable oil |
| 4 | Eggs | |
| ¼ | cup | Vodka |
| ¼ | cup | Coffee-flavored liqueur |
| ¾ | cup | Water |
| Powdered sugar | ||
| ½ | cup | Powdered sugar; unsifted |
| ¼ | cup | Coffee-flavored liqueur |
Directions
NANCY HAGFORS GXDB48A
CAKE
GLAZE
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.)