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Black Russian Cake

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Black Russian Cake

1 pkg. dark chocolate cake mix (18.5 oz) 1/2 cup oil 1 pkg (4.5 oz) instant chocolate pudding land pie filling 4 eggs, room temperature 3/4 cup strong coffee 3/4 cup mixed Kahlua and cr�me de cacao topping (recipe below)

Mix cake mix, salad oil, pudding, eggs, coffee and Kahlua and cr�me de cacao in large mixing bowl. Beat about 4 minutes at medium speed of mixer or until smooth. Spoon into well greased Bundt pan and bake at 350 for 45 to 50 minutes. Remove cake from pan when cool. Punch holes in cake with cake tester or meat fork. Spoon topping over cake. Topping: 1 cup sifted powdered sugar 2 T. strong coffee 2 T. Kahlua 2 T. cr�me de cacao Mix all ingredients. Mix all ingredient well and spoon over cake. Makes about 1 1/2 cups. Source: My Old Recipes

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