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Fran’s Black Russian Bundt Cake

December 23, 2011

This recipe is from another FABULOUS red-head who likes to cook.  It makes a very impressive and appreciated Christmas gift – one which I’ve personally made and given to many folks. My soldier son enjoyed sharing it with friends and colleagues when he was deployed to Afghanistan. My handsome half – and unapologetic chocolate lover – really enjoys it because it is extremely moist.  I do enjoy keeping my men happy!


1 (18.26 ounce) box of yellow cake mix

1 (3.4 ounce) package of instant chocolate pudding

4 eggs

¼ cup of Kahlua

½ cup sugar

1 cup canola oil

¼ cup dark rum

¾ cup water


½ cup powdered sugar

¼ cup Kahlua

Spray a bundt pan with no-stick baking spray with flour. Preheat oven to 350°.

Whisk together the cake mix and pudding mix. Add eggs Kahlua, sugar, oil, rum and water. Mix 2 minutes with an electric mixer at low speed.

Pour into the bundt pan and bake 50 – 60 minutes or until a bamboo skewer inserted all the way comes out clean.

Remove from oven and cool on a wire rack for 10 minutes.  Remove from pan.

Make glaze by stirring together Kahlua and powdered sugar until smooth.  Poke about 8 holes with a sharp knife on the top of the cake and spoon glaze over the top of the cake and let drizzle down the sides.

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