Black Russian Cake

I made a Black Russian Cake for our second Christmas celebration on New Year's Day. I baked it in the cathedral bundt cake pan I used for the Sherry Nutmeg Cake, and it turned out just as pretty, but I forgot to take a picture of the finished cake before it was eaten. It only lasted until today (Saturday), but the longer it sat, the better it tasted!



I like the Sherry Nutmeg Cake best, but Ron likes the Black Russian Cake better.

Black Russian Cake

For the Cake:
1 box yellow cake mix
1 box 3.9 oz. Chocolate instant pudding mix
½ C sugar
1 C vegetable oil
4 whole eggs
¼ C vodka
¼ C Kahlua

For the Glaze:
½ stick butter, melted
¼ C Kahlua (or other coffee liqueur)
½ C powdered sugar, sifted

Combine the first seven ingredients in a large mixing bowl. Beat at low speed with an electric mixer for 1 minute; increase speed to medium, and beat 4 more minutes. Pour batter into a greased and floured bundt pan.

Bake at 350° for 50 to 60 minutes until a tester comes out clean. Cool in pan on a wire rack for 10 minutes. Meanwhile, combine remaining liqueur, powdered sugar and melted butter, stirring until smooth. Prick warm cake at 1” intervals with a long skewer. Brush a third of the liqueur mixture over the bottom of the cake. Wait 10 minutes and invert cake onto a serving plate. Prick the top of the cake with a skewer, and brush the rest of the liqueur mixture over the top and sides of the cake.

Cool completely. Sift additional powdered sugar over the cake before serving.

Serve with coffee ice cream for a special treat!

(We did have it with coffee ice cream, and it was so delicious)!