Shaker Gourmet: Black Russian Cake

This recipe comes from my husband's cousin, Karen, who brought it to a party at our house in 2003. Since then I had been "meaning to make it" and finally did this past Sunday. Better late than never, eh? LOL
Black Russian Cake

1 18.25 oz pkg plain yellow cake mix
1 5.9 oz pkg instant chocolate pudding mix
1 c. vegetable oil
3/4 c. water
1/2 c. granulated sugar
4 large eggs
1/4 c. Kahlua or other coffee liqueur
1/4 c. vodka

1/2 c. confectioner's sugar, sifted
1/4 c. Kahlua or other coffee liqueur

1. Place rack in center of oven and preheat to 350. Lightly grease & flour 12 c. Bundt pan. Shake out excess flour. Set aside pan.

2. Place cake ingredients (not glaze ingredients) in large mixing bowl and blend w/electric mixer for 1 min on low. Scrape down sides and beat 2 min on medium. Pour into pan and smooth.

3. Bake until cake springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 60-65 minutes. Remove from oven and put on wire rack to cool 20 mn. Run a long sharp knife around edge of pan and invert onto rack to cool completely, 20 minutes more.

4. Mix glaze ingredients together. Spoon over cake letting it drip over the sides. Let cake rest 10 minutes before serving.
If you'd like to participate in Shaker Gourmet, email me (include a blog link, if you have one!) at: shakergourmet (at)

Shakesville is run as a safe space. First-time commenters: Please read Shakesville's Commenting Policy and Feminism 101 Section before commenting. We also do lots of in-thread moderation, so we ask that everyone read the entirety of any thread before commenting, to ensure compliance with any in-thread moderation. Thank you.

blog comments powered by Disqus