recipes:black_russian

Recipe Name	Black Russian Cake	Submitted by	Susan Tow
Source	Cookbook	Source Description	Intercourses, An Aphrodesiac Cookbook
Base	Other	Course	Dessert
Difficulty	Easy	Prep Time	30-60 Minutes
Servings	0	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.