Black Russian Bundt Cake
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A home-kitchen version of black russian bundt cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 pkg. Pillsbury yellow cake mix
- 1 small pkg. Jell-O instant chocolate pudding
- 1 c. salad oil
- 4 eggs
- 3/4 c. water
- 1 tsp. cinnamon
- 1/4 c. each: vodka and kahlua
- 1 can Betty Crocker milk chocolate frosting (to frost)
Method
In one bowl, combine all ingredients except frosting.
Beat with mixer at high speed for 2 minutes.
Grease and flour medium size (9 cup) Bundt pan and pour in batter.
(This will give a high cake; larger pans will give a flatter cake.)
Bake at 350°.
Test at 45 minutes and then every 5 minutes until done.
Cool in pan 10 minutes, then turn out on rack.
If frosted while warm, frosting will melt to sort of a glaze.
Equally good frosted when cool.
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