Ingrédients pour Black Russian Cake
- 1 (18 1/4 ounce) package Yellow Cake Mix
- 1 (3 ounce) package Instant Chocolate Pudding Mix
- ¾ cup Oil
- ½ cup Vodka
- ½ cup + 2 tablespoons Kahlua
- ½ cup Water
- 4 Eggs
- 1½ cups Powdered Sugar (for glaze, plus more for dusting)
- 2 tablespoons Milk
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Comment préparer Black Russian Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Gradually add boiling water to the dry ingredients, mixing until smooth. Let stand for 5 minutes.
- Add buttermilk, oil, eggs, and vanilla extract to the batter. Beat with an electric mixer for 4 minutes.
- Stir in Kahlua.
- Pour batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: Whisk together powdered sugar, Kahlua, and milk until smooth and pourable. Add more Kahlua or milk to adjust consistency as needed.
- Once the cake is completely cool, pour the glaze evenly over the top.
- Sprinkle generously with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
117g
Fat
20g
Carbs
15g
