Black Russian cake
Dessert

Cake:
1 pkg. dark chocolate cake mix
1 c oil
1 3-oz pkg. instant chocolate pudding
4 eggs
3/4 c strong coffee
1/2 c creme de cacao
1/4 c Kahlua

Topping:
1 c powdered sugar
2 T strong coffee
2 T Kahlua
2 T creme de cacao

Combine cake mix, oil, pudding, eggs, coffee, creme de cacao and Kahlua in a large bowl.  Beat for 4 minutes, until very smooth.  Pour into greased & floured 10-inch Bundt pan.  Bake 45-50 minutes at 350F, or until toothpick comes out clean.  Remove from oven, let set 10 minutes, invert onto a serving plate.  Punch holes throughout the cake with a skewer. 

Prepare the topping by combining the powdered sugar, coffee, Kahlua and creme de cacao.  Mix well and spoon over warm cake.

Sprinkle powdered sugar on top.

jam
Joanne Ehret
 
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