Ingredients for Black Russian Bundt Cake
- Yellow Cake Mix
- 1 cup granulated sugar
- Instant Chocolate Pudding Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup vodka
- 1/4 cup Kahlúa
- 1/2 cup water
- 2 cups powdered sugar
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How to Make Black Russian Bundt Cake
- Grease and flour a 12-cup bundt pan.
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cake mix (1 box, 15.25 oz), 1 cup granulated sugar, 1 (3.4 oz) package instant coffee pudding mix, 1/2 cup vegetable oil, 3 large eggs, 1/4 cup vodka, 1/4 cup Kahlúa, and 1/2 cup water.
- Mix on low speed for 1 minute.
- Beat on medium speed for 4 minutes.
- 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 minutes before inverting it onto a wire rack.
- While the cake is cooling, prepare the glaze by whisking together 2 cups powdered sugar and 1/4 cup Kahlúa until smooth. Add more Kahlúa, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, place it on a wire rack or cake plate.
- Use a toothpick or skewer to poke numerous holes all over the cake, creating pathways for the glaze.
- Slowly pour the glaze over the cake, allowing it to fully absorb.
- Let the glaze set completely before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
256 g
Sugar
2266g
Fat
222g
Carbs
261g
