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Black Russian Cake


This is an extremely moist and delicious cake. The Khalua liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complimented when served with coffee drinks as an after dinner treat.

1 (18.25 ounce) box yellow cake mix with pudding
1 (5.9 ounce) box instant chocolate pudding
4 eggs
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup Kahlua liqueur
3/4 cup water
1/4 cup Khalua liqueur
1 cup confectioners' sugar

In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup khalua, and water. Beat for four minutes. Pour batter into well greased bundt pan.

Bake at 350 degrees F (175 degrees C) for forty minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.

Make a glaze by combining 1/4 cup khalua and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar sugar.




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