black russian cake
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.
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yield
serving(s)
prep time
15 Min
cook time
55 Min
method
Bake
Ingredients For black russian cake
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1 box(18. 5 ounce) deep chocolate cake mix
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1/2 cvegetable oil
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1 pkg(4.5 ounce) instant chocolate pudding mix
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4 lgeggs, at room temperature
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1 cstrong coffee
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1/4 ccoffee liqueur
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1/4 ccreme de cacao
- TOPPING
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1 dashstrong coffee
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1 cconfectioners' sugar, sifted
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2 Tbspcoffee liqueur
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2 Tbspcreme de cacao
How To Make black russian cake
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1Preheat oven to 350 degrees. Grease and flour a Bundt pan
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2Blend all the ingredients in a large mixing bowl.
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3Beat 3 minutes on medium speed with an electric mixer.
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4Pour into prepared bundt pan and bake for 45 to 55 minutes. While the cake is baking prepare the topping.
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5FOR TOPPING: Combine all the ingredients, mixing well.
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6Cool cake in the pan for 20 minutes, then remove from pan. Place on serving platter or cake stand.
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7Punch holes in cake with a meat fork. Spoon topping over cake.
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8NOTE: The topping is good over ice cream too.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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