Black Russian Cake
From Martha Hopkins and Randall Lockridge
1999
Cake:
1 package dark-chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup crème de cacao
1/4 cup Kahlua
Topping:
1 cup confectioners' sugar, sifted
2 tablespoons strong coffee
2 tablespoons Kahlua
2 tablespoons crème de cacao
For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, crème de
cacao, and Kahlua in a large bowl. Beat for 4 minutes until quite smooth. Pour
into a greased 10-inch tube pan until three-fourths full. (Save any remaining
batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350
degrees. Remove from the pan and invert onto a serving plate. Punch holes
throughout the cake with a skewer or ice pick. Prepare the topping by combining
the confectioners' sugar, coffee, Kahlua, and creme de cacao. Mix well and spoon
over the warm cake.
Yields: 12 servings.