Ingredients for Black Russian Cake Ii
- Yellow Cake Mix
- Water as per cake mix instructions
- 1/2 cup vegetable oil
- Instant Chocolate Pudding Mix
- Ground Cinnamon
- Ground Cloves
- Instant Coffee Powder
- 3 large eggs
- Chocolate Fudge Frosting
- Coffee Flavored Liqueur
- 1 tablespoon vodka
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How to Make Black Russian Cake Ii
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine one box (15.25 oz) chocolate cake mix, the liquid called for on the cake mix box, 1/2 cup vegetable oil, 1 package (3.4 oz) instant chocolate pudding mix, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 2 teaspoons instant coffee granules, and 3 large eggs.
- Beat with an electric mixer until smooth and well combined.
- Pour batter into the prepared bundt pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 45 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare the frosting:** In a medium bowl, beat together 1 cup (2 sticks) of softened butter, 3 cups powdered sugar, 2 tablespoons coffee liqueur, and 1 tablespoon vodka until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Once the cake is completely cool, frost generously.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
183g
Fat
21g
Carbs
22g
