Thursday, December 23, 2010

Black Russian Cake

This really should be called Booze Cake.  I love it.  My mom introduced this recipe to me years ago. It's a regular menu item at our house during the holidays.  It just seems to compliment so many different kinds of meals.  I especially like it because it doesn't have a thick frosting to it. . .just a simple glaze.  It's cheating a bit, with the addition of the cake mix and pudding mix.  I don't care.  It's foolproof.  And tastes even better the following day.   I'm bringing this one to my in-laws for Christmas Eve dinner.

Black Russian Cake
1 pkg. yellow cake mix
1 small pkg. instant chocolate pudding (can use sugar free)
1/2 cup sugar
1 cup Canola Oil
4 large eggs
1/4 cup vodka
3 Tbsp. coffee liqueur (Kahlua)
3/4 cup water

1/2 cup powdered sugar
1/3 cup coffee liqueur

Grease and flour bundt pan.  Preheat oven to 350 degrees.  In a large bowl, combine cake mix, pudding mix, sugar, oil, and eggs.  Blend well with a mixer.  Add liquid ingredients and beat on medium for 4 minutes.  Pour into bundt pan and bake for 55-60 minutes.

 Cake is done when toothpick comes out clean.  Cool in pan for 10 minutes.

Combine the glaze ingredients together with a whisk.  Invert cake onto a plate.  Poke holes in the cake with a fork.  Pour the glaze over the cake, continuing to poke holes as you glaze.

Cool the cake and sprinkle again with powdered sugar.   Instant prettiness!