Black Russian Cake I


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.

Original recipe makes 1 – 10 inch Bundt cake


1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners’ sugar

  • PREP

    20 mins

  • COOK

    40 mins


    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.


Calories: 544 kcal
Carbohydrates: 68.1 g
Cholesterol: 71 mg
Fat: 25.3 g
Fiber: 1 g
Protein: 4.3 g
Sodium: 504 mg