Black Russian Mini Bundt Cakes by Emily Phillips

BLACK RUSSIAN CAKE Preheat: 350℉, Bake: 30 minutes, Makes: 8 mini bundt cakes

1 yellow cake mix (without the pudding)

1 pkg. Instant chocolate pudding (3 oz.)

4 eggs

1 cup (2 sticks) butter

¾ cup water

¼ cup vodka

¼ cup kahlua

A dash of vanilla extract

Extra kahlua or raspberry liquor for the drizzle

Preheat the oven at 350℉. Grease and flour a tube pan. Mix well together and pour the batter into the pan. Bake for 30 minutes for mini bundt pans or until a toothpick comes out clean. When the cake is cool, drizzle over with powdered sugar and extra kahlua.


This recipe was adapted from the Black Russian Cake Recipe found in the COOKING WITH LICA LADIES (LAND IMPROVEMENT CONTRACTORS OF AMERICA) cookbook of 1988

Published by Karen Loraine

Crafter and experimenter

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