Black Russian Bundt Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Russian | Cakes, Desserts | 18 | Servings |
INGREDIENTS
| 1 | Yellow cake mix, w/o pudding | |
| 1/2 | c | Sugar |
| 6 | oz | Instant chocolate pudding |
| 1 | c | Vegetable oil |
| 4 | Eggs | |
| 1/4 | c | Vodka |
| 1/4 | c | Coffee-flavored liqueur |
| 3/4 | c | Water |
| Powdered sugar | ||
| 1/2 | c | Powdered sugar, unsifted |
| 1/4 | c | Coffee-flavored liqueur |
INSTRUCTIONS
CAKE: In large mixer bowl, combine cake ingredients. Mix at low speed about 1 minute; beat at medium speed 4 minutes. Pour into greased and floured 10" bundt pan. Bake in 350-degree oven until tests done with toothpick (60-70 minutes). Let cool in pan 10 minutes; invert onto rack or plate. Poke holes in cake with tines of fork; slowly pour glaze over. Cool completely; dust with powdered sugar. GLAZE: Combine powdered sugar and liqueur; blend until smooth. (From Byerly's grocery store recipe card.) Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 117
Total Fat: 13.3g
Cholesterol: 41.3mg
Sodium: 56.5mg
Potassium: 48.9mg
Carbohydrates: 19.9g
Fiber: <1g
Sugar: 16.9g
Protein: 1.6g