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Cynthia Wenslow

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RCP: IOTM - Black Russian Cake

by Cynthia Wenslow » Thu Nov 30, 2006 6:54 pm

Saved this years ago but have never made it. Might give it a try this weekend.


Black Russian Cake

1 Yellow cake mix
1 small instant chocolate pudding mix
1/4 cup vodka
1/2 cup Kalua
1 cup oil
4 eggs

Mix all ingredients together. Bake in a bundt pan at 325 degrees for 40 to 50 minutes or until you can put in a knife and it comes out clean.

For decoration sprinkle powdered sugar and/or lemon zest on top.
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Jenise

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Re: RCP: IOTM - Black Russian Cake

by Jenise » Fri Dec 01, 2006 1:34 pm

This would be a cool recipe for anyone who's crazy about that drink. I'm not one, but I'll bet if one substituted rum it would taste a lot like the rum balls a long ago local Albertson's market used to sell. I never cared for hooch-y sweets but I had a room mate who was nuts about those, and I have to admit they quite grew on me.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Alise Oliver

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Re: RCP: IOTM - Black Russian Cake

by Alise Oliver » Fri Dec 01, 2006 1:46 pm

I've made this cake about 25-30 times, and have experimented with a bunch of different booze.

I've found that the one I like most is the cake with Frangelico. Kahlua the second favorite. I've tried with macademia liqueur, but I think the taste is too subtle to come through.

I've also substituted devils food cake and paired that with Chambord. That's really good too.
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Jenise

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Re: RCP: IOTM - Black Russian Cake

by Jenise » Fri Dec 01, 2006 2:39 pm

Alise, you've really done some experimenting. Have to admit I haven't: but for a bundt cake made with gewurztraminer, or macerating fruit in kirsch or something, I am certain I've never used alcohol of any kind in a dessert. I can see where Frangelico would give a nice nutty flavor to a dessert without being too overpoweringly alcoholic.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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