Ingredients for White Russian Bundt Cake
- Chocolate Cake Mix
- Chocolate Flavor Instant Pudding And Pie Filling Mix
- Butter
- 1/4 cup vodka
- Kahlua
- Half And Half
- 2 cups powdered sugar
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How to Make White Russian Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan. Alternatively, spray with baking spray containing flour.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, coffee liqueur, vodka, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Stir in the brewed coffee until evenly distributed.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a medium bowl, whisk together the powdered sugar and coffee liqueur until smooth. Gradually add the heavy cream, whisking until the glaze is smooth and creamy.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
126g
Fat
47g
Carbs
15g
