|@skyblue:**Recipe Name** |Black Russian Cake|@skyblue:**Submitted by** |Susan Tow|
|@skyblue:**Source** |Cookbook|@skyblue:**Source Description** |Intercourses, An Aphrodesiac Cookbook|
|@skyblue:**Base** |Other|@skyblue:**Course** |Dessert|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |30-60 Minutes|
|@skyblue:**Servings** |0|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 1 Package(s) Chocolate (Dark) Cake Mix
  * 1 Cup(s) vegetable oil
  * 1 Package(s) Chocolate Pudding Mix
  * 4 egg
  * 3/4 Cup(s) Coffee, strong
  * 1/2 Cup(s) Creme de cacao
  * 1/4 Cup(s) Coffee liquer 

**Directions:** \\ Combine all ingredients. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until 3/4 full. Save any remaining batter for cupcakes, etc. 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. Spoon Black Russian Cake topping over warm cake. Garnish with whipped topping and maraschino cherry (with stem) if desired. 

**Topping:**
  * 2 Cup(s) powdered sugar
  * 1/4 Cup(s) Coffee, strong
  * 1/4 Cup(s) Coffee liquer
  * 1/4 Cup(s) Creme de cacao 

This is a double recipe, for more moist cake. If desired, 1/2 the recipe to 1 cup powdered sugar and 2 Tbsp. each of other 3 ingredients. Combine ingredients, mix well, spoon over warm Black Russian Cake.