Black Russian Cake

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  • 1 (19 ounce) box devil's food cake mix (without pudding in mix)
  • 1 small box instant chocolate pudding
  • 1/2 cup vegetable oil
  • 4 eggs
  • 3 teaspoons instant coffee granules
  • 1/2 cup very hot tap water
  • 1/4 cup coffee liqueur (such as Kahlua)
  • 1/4 cup vodka
  • 1/4 cup creme de cacao


  • 1 cup confectioners' sugar
  • 2 tablespoons strong coffee
  • 2 tablespoons coffee liqueur (such as Kahlua)
  • 2 tablespoons creme de cacao


  1. Using solid shortening, grease a microwave Bundt pan. Set aside.
  2. Cake: Sift cake mix into a large bowl. Add pudding, oil and eggs.
  3. Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and creme de cacao. Blend with a wooden spoon. Pour into prepared pan.
  4. Turn a glass pie plate upside down on floor of microwave oven and place Bundt pan on it. (Not necessary in ovens with a rotating carousel.)
  5. Rotating cake every few minutes, microwave on MEDIUM (50 percent power) for 8 minutes, then on HIGH for 2 to 3 minutes, or until cake tests done.
  6. Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals.
  7. Pour glaze over cake and let absorb before turning cake out onto plate.
  8. Glaze: Combine sugar, coffee and liqueurs.

Yield: about 1 cup glaze

Calories: 325 per slice (4% from protein, 56% from carbohydrate, 36% from fat, 3% from alcohol)

Protein: 3.8 grams; Total fat: 13.9 grams; Saturated fat: 2.1 grams; Cholesterol: 53.3 mg; Sodium: 390 mg; Carbohydrate: 42.7 grams; Fiber: 0.8 gram

Exchanges: 2 1/2 starch, 2/2 fat

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