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My review
Black Russian Cake I
Rory Kate
"This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat."
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Ingredients
1 h servings 544Original recipe yields 12 servings (1 - 10 inch Bundt cake)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
- Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.
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Reviews
Read all reviews 126156 Ratings
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Most helpful positive review
11/20/2002
A superbly magnificent cake that will have its splendor indulged when accompanied by THIS glaze, instead of the given one. Also, chocolate chips are a wonderful addition to the cake itself. ...
Most helpful critical review
11/14/2010
This recipe didn't work very well for me. The consistency was very weird.
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11/20/2002
A superbly magnificent cake that will have its splendor indulged when accompanied by THIS glaze, instead of the given one. Also, chocolate chips are a wonderful addition to the cake itself. ...
3/19/2005
This cake is DIVINE!! Thank you Rory Kate! My friend made it for me for my birthday and I have made it again and again...and again. I suggest baking for 50 minutes, remove from pan for 20 minute...
5/10/2002
It is sweet and rich. Mixing the ingredients for 4 minutes is way too excessive. It made the batter rise too high and spill over. About half the batter spilled over. However, the end result is a...
7/24/2006
Excellent recipe! I used dark chocolate cake mix, cut back to 1/4 cup sugar in base mix and added Ghiradelli cocoa powder to the glaze. I also plan on using Chambord (raspberry) liqueur in place...
9/4/2002
This cake is so moist and amazing! The taste of alcohol is not overwhelming, but it does have an adult taste to it. I made small holes inthe cake before adding the glaze and the cake soaked it...
4/16/2002
I made this for my reading group luncheon and it was a huge hit. It was so easy to make, I thought I must be doing something wrong, but this cake was fabulous. Several people had second helping...
9/23/2002
This was fantastic! I made it as a birthday cake for my boyfriend's mother and it went over very well. The only change I would make is in the glaze. After sifting the powdered sugar over this ca...
4/20/2008
This cake is so easy to make and everyone loves it! I have made it 5-6 times now and it has taken a while to figure out the timing/temp. of the oven as well as the correct pan for it as well. ...
12/28/2004
I'd make this again - the only thing I had to change was cooking time (40 minutes wasn't enough). Cake was moist and very dense/rich.