recipes:black_russian_cake
| 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.
recipes/black_russian_cake.txt · Last modified: 2019/12/24 03:43 (external edit)
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