| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Russian | Cake | 8 | Servings |
INGREDIENTS
| 1 | Box (18.5-oz) dark chocolate cake mix | |
| 1/2 | c | Salad oil |
| 1 | pk | (4.5-oz) instant chocolate pudding mix |
| 4 | Eggs; room temperature | |
| 3/4 | c | Strong coffee |
| 3/4 | c | Combined kahlua & creme de cacao |
| 1 | c | Powdered sugar |
| 2 | tb | Vodka or strong coffee |
| 2 | tb | Kahlua |
| 2 | tb | Creme de cacao |
INSTRUCTIONS
TOPPING Combine cake mix, oil, pudding mix, eggs, coffee & liquor in large mixing bowl. Beat about 4 minutes at medium speed. Spoon into well greased Bundt pan. Bake 45-50 minutes at 350. Rest in Bundt pan for 30 minutes. Remove from pan. When cool, punch holes in the cake with cake tester or fork. Spoon topping over cake. Topping: Combine ingredients, mix well & spoon over cake (I used a pastry brush & it worked very well!). MRS THOMAS (LOIS) CARSON From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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