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For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

Black Russian Cake

Author: Susan Regan
Issue: December, 2011, Page 82

This cake is a Sweeney family recipe that my Aunt Peggy makes every year. It’s so gooey and moist; it’s always gone at the end of the night. As kids, we were told not to eat it because of the booze . . . but we always snuck a few pieces.
-Senior Design Associate Brian Lilley

1 box yellow cake mix
1/2 cup sugar
1 (5.9-ounce) box chocolate-flavored instant pudding
1 cup vegetable oil
4 eggs
1/4 cup vodka
3/4 cup water

Preheat oven to 350 degrees. Lightly spray Bundt pan with nonstick cooking spray.

Mix all ingredients together in a large bowl and blend for 4 minutes. Pour batter into Bundt pan and bake 45 to 50 minutes, or until done. Cool 10 to 15 minutes and invert onto cake plate.

1/2 cup powdered sugar
1/4 cup Kahlúa

Combine powdered sugar and Kahlúa in a small bowl to make glaze.

Poke tiny holes into top of cake using a cake tester or toothpick. Drizzle glaze over cake and let seep into holes.

Enjoy more of our great holiday recipes from the staff at Phoenix Home & Garden!
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