Recipes for Romance - Black Russian Cake
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So we’re starting with dessert because, after all, life is short. This fabulous Black Russian Cake comes to us from the team of Martha Hopkins and Randall Lockridge, and we are so thankful for their sensual insights! Create this cake and you’ll be head-over-heels in love.
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Ingredients For the cake:
Butter for greasing
1 cup vegetable oil
4 large eggs
¾ cup strong coffee
½ cup crème de cacao
¼ cup Kahlua
1 package dark chocolate cake mix
1 (3 ½ ounce package instant chocolate pudding
For the topping:
1 ½ cup confectioners’ sugar, sifted
3 tablespoons strong coffee
3 tablespoons Kahlua
3 tablespoons crème de cacao
Directions
*Preheat oven to 350 degrees and thoroughly grease a 10-inch Bundt pan
*Combine oil, eggs, coffee, crème de cacao, and Kahlua in a large bowl
*Mix well with a wooden spoon.
*Add the cake mix and pudding mis, and stir until just combined.
*Pour into the Bundt pan until ¾ full, saving remaining batter for cupcakes.
*Bake 45 – 50 minutes, or until a skewer inserted comes out clean
*Invert the cake onto a serving plate and punch holes throughout the
cake with a skewer.
*While the cake is baking, prepare the topping. Be sure to sift the
confectioner’s sugar well to avoid lumps in the glaze
*Combine the confectioners’ sugar, coffee, Kahlua, and crème de cacao until
the sugar dissolves.
*Spoon over the warm cake, reserving several tablespoons to drizzle onto
cut slices. Serve warm or at room temperature.