I believe a cake exists for the main purpose of being used as a vessel to get the yummy buttercream frosting into my mouth. I really love square cakes because there’s four corners and if I’m lucky enough I’ll get one of the corners which means MORE FROSTING! But this Black Russian Cake is an exception to my rule. I LOVE this cake. Even if it doesn’t have my beloved frosting on top!
I’ve been making this cake for years, especially for parties, because it’s always a hit. I have no idea where I first got the recipe, but a quick search on the internet proves its been around for a long time. It starts with a yellow cake mix (see if you can find one without pudding in the mix), a box of chocolate instant pudding, the requisite oil and eggs, etc. What makes it a Black Russian Cake is the addition of vodka and Kahlua to the batter.
If you want a really, really great dessert, make this Black Russian Cake… like, NOW! Everyone will love it, I promise!
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Black Russian Cake
Ingredients
For the Cake:
- 1 box yellow cake mix (w/o pudding if you can find it)*
- 6 oz. box instant chocolate pudding
- 1/3 C. sugar
- 1 C. vegetable oil
- 4 eggs
- 3/4 C. water
- 1/4 C. vodka
- 1/4 C. Kahula
For the Kahula Glaze:
- 1/2 C. powdered sugar
- 1/4 C. Kahula
Instructions
To Make the Cake:
- Preheat oven to 350 degrees. Spray a bundt pan with Pam or your preferred method of greasing a cake pan. Combine all ingredients in a mixing bowl and mix with hand mixer for about 2 – 3 minutes on medium speed. Pour batter in prepared bundt pan. Bake 45 minutes. Let cool about 10-15 then invert on serving platter. Drizzle glaze on top of warm cake. Then, if you’re like me, you’ll drizzle more glaze on top again when it has cooled completely.
To Make Glaze:
- Blend together powdered sugar and Kahula to make a glaze. Pour over warm cake. When cake is cooled you can garnish with berries and sprinkle powdered sugar on top if you want to make it look pretty…or just dig in and enjoy!
Notes
*Standard cake mixes have fewer ounces than they did in the past. Lately I’ve been using Betty Crocker’s Betty’s Original Recipe Scratch Cake Mix – Golden Yellow. It is 19.2 oz. and works wonderfully in this recipe.