White Russian Bundt Cake Recipes

BLACK RUSSIAN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
• Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

BLACK RUSSIAN BUNDT CAKE

Steps:

• Grease and flour 12-cup Bundt pan.
• Preheat oven to 350 degrees.
• In large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water.
• Mix at low speed for 1 minute.
• Beat 4 minutes more at medium speed.
• Pour into pan.
• Bake until toothpick inserted in center comes out dry, 60 to 70 minutes.
• Let cake cool in pan for 10 minutes then take out of pan.
• Meanwhile, prepare glaze by mixing powdered sugar with 1/4 cup Kahlua.
• Put cake on wire rack or cake plate.
• Poke holes in cake with fork and slowly pour glaze over cake.

WHITE RUSSIAN BUNDT CAKE

Steps:

• Spray a 12 cup bundt pan.
• Combine all cake ingredients and beat until well mixed.
• Pour batter into prepared pan.
• Bake at 350 for 50-60 minutes or until done via toothpick test.
• Cool 15 minutes, remove from pan and cool completely.
• Combine glaze ingredients and beat on low speed until powdered sugar is moistened. Increase speed to medium and beat until creamy. Drizzle glaze over cooled cake.

BLACK RUSSIAN BUNDT CAKE

Steps:

• Heat oven to 350 degrees. Flour and grease (or spray with non-stick spray release, such as PAM) a bundt pan. Cake: Combine all cake ingredients in mixer bowl and mix for 1 minute on low speed. Scrape bowl well, then beat at medium speed for 4 minutes. Pour mix into prepared bundt pan. Bake for one hour at 350 degrees. Let cool in pan for 10 minutes, then invert onto cake plate. Cool completely. Just before serving, warmed chocolate/kahlua sauce may be poured over each piece and a dollop of whipped cream may be added. Chocolate/Kahlua sauce: Mix all ingredients in small saucepan and cook over low heat for 20 minutes, stirring occasionally. Store in refrigerator until ready to use. It may be microwaved to heat it before serving over the cake.