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Black Russian Cake

This is a very special cake. If you do not use "spirits" at all, just don't make it. There really isn't a good substitutes for the "spirits". If you are a chocoholic, beware. This cake is terribly habit-forming. Enjoy!




  • 1 package dark-chocolate cake mix
  • 1 cup vegetable oil
  • 1 (3-oz.) package instant chocolate pudding
  • 4 eggs
  • 3/4 cup strong coffee
  • 1/2 cup creme de cacao
  • 1/4 cup Kahlua


  • 1 cup confectioner's sugar, sifted
  • 2 Tbsp. strong coffee
  • 2 Tbsp. Kahlua
  • 2 Tbsp. creme de cacao


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 and lightly floured 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 F.

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 confectioner's sugar, coffee, kahlua, and creme de cacao. Mix well and spoon over the warm cake.

By Julia from Orlando, FL

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