white russian chocolate fudge pound cake

★★★★★ 1 Review
thebiscottigirl avatar
By Laura Spencer-Whitacre
from Fort Mohave, AZ

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

★★★★★ 1 Review
serves about 12
prep time 10 Min
cook time 55 Min

Ingredients For white russian chocolate fudge pound cake

  • 1 pkg
    chocolate cake mix (no pudding in mix)
  • 1 pkg
    chocolate fudge pudding (4oz)
  • 1/2 c
    vegetable oil
  • 4 lg
    eggs
  • 1/4 c
    vodka
  • 3/4 c
    kahula
  • 1/2 c
    half and half
  • 1
    cool whip (8 ozs), thawed
  • 1 jar
    maraschino cherries, small jar
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How To Make white russian chocolate fudge pound cake

  • 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

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