Black Russian Bundt Cake, Payne’s Pantry Anne Payne
Photo by Anne Payne, Staff
Black Russian Bundt Cake
from a recipe by Jenny Scarbrough, for Orange County Friends’ Newsletter
(Modifications by Anne Payne, Staff Writer)
NOTE: Coffee flavoring may be substituted for kahlua, if desired. Also, a carbonated cola beverage may be replaced for vodka.
Bundt cake pan, sprayed w/such as Baker’s Choice,
2 mixing bowls, electric hand mixer, measuring cup, 2 large spoons to scoop mixed batter into pan and to spoon glaze over cake, 1 fork to poke holes in cake for glaze to enter, 1 cake plate with dome.
Ingredients for cake:
1 box yellow, white, or chocolate cake mix w/o pudding in box,
1/2 c. sugar,
4 small boxes vanilla or chocolate instant pudding,
1 c. cooking oil,
4 large eggs,
1/4 c. vodka,
1/4 c. kahlua,
3/4 c. water
Directions for cake:
In large bowl, combine all ingredients. Mix at low speed for 1 minute. Beat at medium speed for 4 minutes. Pour mixture into greased and floured Bundt pan. Bake at 350 degrees for 1 hour. Let cool in pan for 15 minutes. Invert on cake plate, but do not cover
at this time.
Ingredients for glaze:
1/2 c. powdered sugar
1/4 c. kahlua
Directions for glaze:
Mix together in bowl sugar and kahlua. Poke many holes with fork in cake after it has cooled at least 10 minutes. Then, pour glaze over cake with spoon so it is absorbed by holes in cake. Continue to cool uncovered. When cake is cooled completely, dust with powdered sugar. If cake is not cooled, the powdered sugar will clump
and cluster. Finally, cover cooled cake with cake dome.