Black Russian Cake II
photo by mary winecoff
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 1 1⁄4 cups water
- 1⁄3 cup vegetable oil
- 1 (4 ounce) package instant chocolate pudding mix
- 2 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 tablespoon instant coffee powder
- 4 eggs, beaten
-
FROSTING
- 1 (16 ounce) container chocolate fudge frosting
- 1 tablespoon coffee-flavored liqueur
- 1 teaspoon vodka
directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees C).
- Grease and flour a 10 inch Bundt pan.
- Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended.
- Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before frosting.
- For the frosting: Mix together the frosting, coffee liqueur and vodka until blended.
- Spread over cooled cake.
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Reviews
-
I needed something quick to make for a bake sale and I had all the ingredients for this in my pantry. It came out very moist. I only used 1/2 a can of frosting and mixed around 2 Tablespoons of Caramel Cream Liqueur into it and drizzled it on the top. Great tasting cake and it went fast. Made for Photo Tag.
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Delicious, easy to make cake starting with a cake mix. I used a little less cinnamon and omitted the cloves, just a personal preference, and recipe #105059 for the fudge frosting. I think this cake would be good with a chocolate cake mix too. If you do not cook with alcohol, perhaps use 1 Tablespoon or so of instant coffee dissolved in 1 teaspoon or so of hot water for a mocha flavored frosting. Will definitely make this cake again.