Black Russian Cake

Black Russian Cake

1 chocolate cake mix

1 box (about 6 ounces) instant chocolate pudding mix

4 eggs

1/2 cup sugar

1 cup vegetable oil

1/4 cup vodka

1/2 cup coffee liqueur (such as Kahlua), divided use

3/4 cup water

1 cup confectioners’ sugar, divided use

Heat oven to 350 degrees. In a large bowl combine cake mix, pudding mix, eggs, sugar, oil, vodka, 1/4 cup coffee liqueur and water. With an electric mixer, beat on high speed for 4 minutes. Pour batter into a well-greased Bundt pan. Bake 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in the pan on a rack.

For the glaze, combine 1/2 cup confectioners’ sugar with remaining 1/4 cup coffee liqueur. Invert cake onto a plate and poke it several times with a fork. Pour glaze over cake. Dust with remaining 1/2 cup confectioners’ sugar.

Makes 12 servings.