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Title: Black Russian Cake and Topping
Categories: Cake Frosting
Yield: 1 Tube cake
| AMERICAN MEASUREMENTS | ||
| CAKE | ||
| 1 | Pkg dark choc cake mix w/o pudding; 2-layer size | |
| 8 | fl | Vegetable oil |
| 1 | Pkg instant choc pudding 4-serving size | |
| 4 | Eggs | |
| 6 | fl | Strong brewed coffee |
| 4 | fl | Creme de cacao liqueur |
| 2 | fl | Kahlua or other coffee flavored liqueur |
| TOPPING | ||
| 1 | c | Powdered sugar; sifted |
| 2 | tb | Strong brewed coffee |
| 2 | tb | Creme de cacao liqueur |
| 2 | tb | Kahlua or other coffee flavored liqueur |
Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan.
TO PREPARE CAKE: In a large bowl combine cake mix, oil, pudding mix, eggs, coffee and liqueurs. Beat for 4 minutes until quite smooth. Pour into greased and flour tube pan until 3/4 full. Save any remaining batter for cupcakes.
Bake 45 to 50 minutes. Remove from the pan and invert onto serving plate. Punch holes throughout cake with a skewer or ice pick.
TO PREPARE TOPPING: In a bowl combine powdered sugar, coffee and liqueurs. Mix well and spoon over cake.
Makes 12 to 16 servings.
Source: InterCourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 11-21-97 (12:54) The Pine Tree Bbs (222) Cooking(F)
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