White Russian Chocolate Fudge Pound Cake

WHITE RUSSIAN CHOCOLATE FUDGE POUND CAKE
Recipe Rating:
 1 Rating
Serves: about 12
Prep Time:
Cook Time:

Ingredients

1 pkg chocolate cake mix (no pudding in mix)
1 pkg chocolate fudge pudding (4oz)
1/2 c vegetable oil
4 large eggs
1/4 c vodka
3/4 c kahula
1/2 c half and half
1 cool whip (8 ozs), thawed
1 jar(s) maraschino cherries, small jar

The Cook

Laura Spencer-Whitacre Recipe
x2
Well Seasoned
The Dalles, OR (pop. 13,620)
fuddbubbles
Member Since Feb 2011
Laura's notes for this recipe:
this is to die for, hope you will love it too. xoxoxoxo
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Directions

1
Blend first 7 ingreddients in a large bowl. Beat at medium speed for 2 minutes. Bake in a well greased 12 in bundt pan at 350* for 55 minutes, or until toothpick comes out clean. Let cake cool completely.
2
After cake has cooled, with a serrated knife in the middle of the top of the cake mark off evenly 1/2 inch completely around.Slice down about 1/2 to 1 inch to make well for topping. remove the cut pieces of cake
3
Take the thawed cool whip and insert into the well. I used a #2 tip , this works great. take remaining cool whip and frost the top of cake and 1/2 inch inside. using the tip frost swirls around the base of cake. Top with cherries spacing them around top of cake, I think I used 8. then lets eat. yummy. xoxoxox
Comments

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user Laura Spencer-Whitacre fuddbubbles - Aug 8, 2012
Laura Spencer-Whitacre [fuddbubbles] has shared this recipe with discussion groups:
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user Laura Spencer-Whitacre fuddbubbles - Aug 8, 2012
hi, this also makes a great grooms cake. xoxoxoxoxo enjoy. laura
user Diane Whitbeck IRPELLC - Aug 9, 2012
Hi Laura! Was the pudding you used instant or regular? Would sugar free pudding work? Thanks!
user Laura Spencer-Whitacre fuddbubbles - Aug 9, 2012
Hi Diane, use the regular pudding and sugar free is good, I have used that also. hope you enjoy. it is so moist and oh soooooo good.. xoxoxo Laura
user Diane Whitbeck IRPELLC - Aug 9, 2012
Thanks for your help Laura! I recently purchased a bundt pan and this sounds like a great way to break it in. When you make the cuts on the top, do you end up with a " tunnel" all the way around or is it more like little empty boxes that you fill with the cool whip? Can't wait to try this recipe, it sounds very elegant and yummy!

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