Wednesday, July 28, 2010

The Russian Cake Recipe


1 box yellow cake mix with pudding. (I use Duncan Hines)
1 large box instant chocolate pudding
4 eggs
1/2 cup granulated sugar
1 cup Mazola corn oil
1/4 cup vodka
1/4 cup coffee liqueur (I use Kahlua)
3/4 cup water
1/4 cup Kahlua
1 1/4  cup 10X confectioner's sugar (divided)
2 tablespoons Butter

In a large mixing bowl, sift the cake mix, pudding mix, and granulated sugar. Stir in slightly beaten eggs, oil, vodka, 1/4 cup coffee liqueur, and water. Beat for 4 minutes. Pour batter into well greased and floured bundt cake pan.

Bake at 350 degrees F for 30 minutes or until toothpick inserted in center of cake comes out clean. Cool for about 5-6 minutes in pan, then turn out onto wire rack to cool completely. Turn cake right side up onto a pretty serving plate.

Make a glaze by combining the 1/4 cup coffee liqueur with 3/4 cup confectioner's sugar and 2 tablespoons butter. Cook until thick on a low simmer.Poke cake several times with a fork and cover with glaze. Allow to partially dry, then dust with the remaining 1/2 cup confectioner's sugar.

Servings: 10-12
Time: 20 Minutes Preparation Time
30-40 Minutes Cooking Time

Note: This last year I cook at 3,200 feet.

I use a 2 tablespoons less water and cook 48 mins