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Black Russian Cake

 

49

Yield

12

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free
 

Ingredients

1 package cake mix, yellow
1 package instant pudding mix
chocolate
2 teaspoons cinnamon
2 teaspoons instant coffee
4 large eggs
Milk chocolate frosting
½ package frosting
milk chocolate frost mix
2 tablespoons water
hot
2 tablespoons butter
softened
1 tablespoon brandy
1 tablespoon liqueur
triple sec, grand marnier, cointreau or other orange flavor
¼ teaspoon almond extract
*
2 tablespoons powdered sugar
¾ cup water
¾ cup vegetable oil
¼ cup vodka
*
¼ cup creme de cocoa
*

Directions

Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes.

Spoon into greased and floured Bundt pan.

Bake at 350℉ (180℃) for 45 minutes. Cool at least 10 in pan; turn out to cool.

Ice with the milk chocolate frosting.

Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed.

Stir in a few more drops of water until mixture reaches desired spreading consistency.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 40351% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 448mg 19%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 0%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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