Black Russian Bundt Cake


Black Russian Bundt Cake




  • 1 (15.25 ounce) package yellow cake mix, without pudding
  • 1/2 cup Sugar
  • 1 (5.9 ounce) package instant chocolate pudding and pie filling
  • 1 cup Vegetable Oil
  • 4 Eggs
  • 1/4 cup Vodka
  • 1/4 cup coffee-flavored liqueur
  • 3/4 cup Water
  • Glaze, (below)
  • Powdered Sugar
A good keeper if it lasts.


  1. In large mixer bowl, combine first 8 ingredients. Mix at low speed for about 1 minute; beat at medium speed 4 minutes. Pour into greased and floured 12-cup Bundt pan. Bake in preheated 350 degree oven until tests done with wooden pick (60-70 minutes). Prepare Glaze. Let cool in pan 10 minutes; invert onto serving plate. Poke holes in cake with tines of fork; slowly spoon Glaze over. Cool completely; dust with powdered sugar.
  2. Glaze:
  3. Combine 1/2 cup unsifted powdered sugar and 1/4 cup coffee-flavored liqueur; blend until smooth.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.