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. |