Black Russian Cake
From Martha Hopkins and Randall Lockridge
Cake: 1 package dark-chocolate cake mix 1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding 4 eggs
3/4 cup strong coffee
4/2 cup creme de cacao
5/4 cup Kahlua
Topping: 1 cup confectioners' sugar, sifted 2
tablespoons strong coffee 2 tablespoons Kahlua 2
tablespoons creme de cacao
For the cake, combine the cake mix, oil, pudding mix, eggs,
coffee, creme de cacao, and Kahlua in a large bowl. Beat for
4 minutes until quite smooth. Pour into a greased 10-inch
tube pan until three-fourths full. (Save any remaining
batter for cupcakes or to simply eat on the spot.) 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. Prepare the topping by combining the
confectioners' sugar, coffee, Kahlua, and creme de cacao.
Mix well and spoon over the warm cake.
Yields: 12 servings.
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