Recipe - Black Russian Bundt Cake

NANCY HAGFORS GXDB48A

CAKE
1 pack Yellow cake mix(w/o pudding)
One half cup Sugar
6 ounce Instant chocolate pudding
1 cup Vegetable oil
4 Eggs
One fourth cup Vodka
One fourth cup Coffeeflavored liqueur
Three fourths cup Water
Powdered sugar

GLAZE
One half cup Powdered sugar; unsifted
One fourth cup Coffeeflavored liqueur

CAKE: In large mixer bowl, combine cake ingredients. Mix at low
speed about 1 minute; beat at medium speed 4 minutes. Pour into
greased and floured 10" bundt pan. Bake in 350degree oven until
tests done with toothpick (6070 minutes). Let cool in pan 10
minutes; invert onto rack or plate. Poke holes in cake with tines of
fork; slowly pour glaze over. Cool completely; dust with powdered
sugar.
GLAZE: Combine powdered sugar and liqueur; blend until smooth.
(From Byerly's grocery store recipe card.)

Posted to MMRecipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999