Black Russian Cake
Black Russian Cake recipe
Yield
12 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix
chocolate |
|
| 1E+1 | ml |
cinnamon
|
|
| 1E+1 | ml |
instant coffee
|
|
| 4 | large |
eggs
|
|
| Milk chocolate frosting | |||
| 0.5 | package |
frosting
milk chocolate frost mix |
|
| 3E+1 | ml |
water
hot |
|
| 3E+1 | ml |
butter
softened |
|
| 15 | ml |
brandy
|
|
| 15 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1.3 | ml |
almond extract
|
*
|
| 3E+1 | ml |
powdered sugar
|
|
| 177 | ml |
water
|
|
| 177 | ml |
vegetable oil
|
|
| 59 | ml |
vodka
|
* |
| 59 | ml |
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.
