Laura Spencer-Whitacre Recipe

White Russian Chocolate Fudge Pound Cake

By Laura Spencer-Whitacre fuddnbubbles


this is to die for, hope you will love it too. xoxoxoxo


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
Kitchen Crew

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Directions Step-By-Step

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

About this Recipe

Course/Dish: Desserts, Cakes, Chocolate
Other Tag: Quick & Easy
Hashtags: #delish, #rich, #vodka, #kahlua