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Tom’s Famous Black Russian Bundt Cake
Dessert
From MaiTaiTom’s Kitchen! (OK, I’m just borrowing MaiTaiTracy’s Kitchen for the next hour). Every great chef has his or her Signature Dish. I’m not a great chef nor do I play one on TV, but this is my Signature Dessert (actually it’s my only dessert), and it’s so easy to make. Even with so little effort, this dessert is so incredibly delicious. I was given this recipe a very long time ago from a co-worker, Cynthia (Cynthia, wherever you are…thanks!).
In looking online, I see many Black Russian Cake recipes that only include 1/4 cup of Kahlua and 1/4 quarter cup of vodka. They also include water. Well, my thought is if you have to put in that extra liquid, just add more Kahlua and vodka, which is why I use a 1/2 cup of each.
We prefer King Arthur Yellow Cake mix or Duncan Hines Classic Yellow cake mix (but the Bob’s Redmill in the photo was what was in the cupboard today!). Whichever you use, make sure it does not have pudding in the mix as you will be adding pudding.
This cake is super moist and delicious, but please do not eat this near an open flame!
Ingredients:
3 extra-large eggs at room temperature
1 box yellow cake mix (see note)
1 box INSTANT Chocolate Pudding mix (4 serving size)
½ cup Kahlua
½ cup vodka (plain or vanilla flavored or a combination)
1/3 cup vegetable oil
¼ cup powdered sugar for garnish
Recipe Directions:
Preheat oven to 375F. Grease and flour a 10-cup (9-inch) Bundt cake pan.
In a medium mixing bowl, whisk the eggs until just combined. Add the cake mix, pudding mix, Kahlua, vodka and vegetable oil and stir to combine (or use a hand mixer) to make sure the batter contains no lumps, don’t overmix. Pour into the prepared pan.
Bake at 375F for 10 minutes.
Reduce oven temperature to 350F and bake for 20-30 minutes more. It might take a few more minutes depending on your oven but it is good to check it at 20-minute mark. It is done when the cake tester (or knife) comes out clean. This is one cake you do not want to overbake or it will be too dry (I actually prefer it a tad underbaked).
Let the cake cool in the pan on a wire rack for 10 minutes. Invert to remove from the pan and allow to cool completely on the wire rack. Once it is completely cooled, sift powdered sugar over the top (be sure it is completely cooled or the powdered sugar gets weird texture).
Serve plain or with your favorite ice cream (at the holidays I am partial to peppermint ice cream). If you make this in the spring, serve it with the best ripe strawberries you can find.
To store, place in a cake keeper or air tight container at room temperature for up to 5 days. Even better next day!
Serves 8-10.
Based on 25 Review(s)
