Real Recipes From Real Home Cooks ®

black russian cake

review
Private Recipe by
Raven Higheagle
Prescott, AZ

I just love this cake! Being a retired pastry chef, pretty much means I would rather cook or eat anything but sweets. But, when I do bake a sweet, it's one that I will actually eat.

yield serving(s)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For black russian cake

  • 1 box
    (18. 5 ounce) deep chocolate cake mix
  • 1/2 c
    vegetable oil
  • 1 pkg
    (4.5 ounce) instant chocolate pudding mix
  • 4 lg
    eggs, at room temperature
  • 1 c
    strong coffee
  • 1/4 c
    coffee liqueur
  • 1/4 c
    creme de cacao
  • TOPPING
  • 1 dash
    strong coffee
  • 1 c
    confectioners' sugar, sifted
  • 2 Tbsp
    coffee liqueur
  • 2 Tbsp
    creme de cacao

How To Make black russian cake

  • 1
    Preheat oven to 350 degrees. Grease and flour a Bundt pan
  • 2
    Blend all the ingredients in a large mixing bowl.
  • 3
    Beat 3 minutes on medium speed with an electric mixer.
  • 4
    Pour into prepared bundt pan and bake for 45 to 55 minutes. While the cake is baking prepare the topping.
  • 5
    FOR TOPPING: Combine all the ingredients, mixing well.
  • 6
    Cool cake in the pan for 20 minutes, then remove from pan. Place on serving platter or cake stand.
  • 7
    Punch holes in cake with a meat fork. Spoon topping over cake.
  • 8
    NOTE: The topping is good over ice cream too.
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