Black Russian Bundt Cake

1 18.25-ounce yellow cake mix (without pudding)

1/2 cup sugar

6 ounces instant chocolate pudding

1 cup vegetable oil

1/4 cup vodka

1/4 cup coffee-flavored liqueur

3/4 cup water

For glaze:
1/2 cup powdered sugar, unsifted

1/4 cup coffee-flavored liqueur

Powdered sugar for sprinkling

Preheat oven to 350 degrees.

For 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- to 12-cup Bundt or other molded cake pan. Bake for 60 to 70 minutes. Cake is done if toothpick inserted into middle comes out clean.

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.

For glaze: Combine powdered sugar and liqueur. Blend until smooth.

Note: Slice before packing and wrap in saran wrap.


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