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Black Russian Cake Recipe

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This recipe for Black Russian Cake, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindy Antolak
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 package dark-chocolate cake mix
1 cupp vegetable oil
1 (3-oz) package instant chocolate pudding
4 eggs
3/4 strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua

Topping:
1 cup confectioners' sugar sifted
2 tablespoons strong coffee
2 tablespoons Kahlua
2 tablespoons creme de cacao

Directions:
Directions:
For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until 3/4 full (save any remaining batter for cupcakes or simply eat on the spot) Bake 45 to 50 minutes at 350. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combing the confectioners' sugar coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.

Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
This is seriously good and fun cake, melts in your mouth and crumbs in your fingers. It is perfect for a stay at home date night.

 

 

 

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