Black Russian Cake II

4 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  sal

“A yellow cake mix is the base of this moist chocolate cake. The vodka and coffee liqueur spiked frosting makes it an adult treat.”

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Adjust Servings

Original recipe yields 1 10 inch bundt pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
  3. For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.

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Reviews (4)

Rate This Recipe


I think Sara forgot the liquid part of this recipe. I put all the indredients in the mixing bowl and realized it was dry. Maybe Sara should review the recipe to see if it is all there.



This was very easy to make and was a huge hit at my friend's wedding shower. It's moist and rich and worthy of your family recipe box. I highly recommend it.



Wonderful, absolutely delicious.

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Amount Per Serving (14 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 56.8 g
  • 18%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 433 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Jenny's Black Forest Cake


next recipe:

Vodka Mocha Bundt Cake