How To make Black Russian Cake
1 pk Yellow cake mix
1 pk Instant chocolate pudding
2 ts Cinnamon
2 ts Instant coffee
4 Eggs
MILK CHOCOLATE FROSTING:
1/2 pk Milk chocolate frost mix (14
2 tb Hot water
2 tb Butter, softened
1 tb Brandy
1 tb Orange Flavor liqueur
1/4 ts Almond extract
2 tb Powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao
Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.
How To make Black Russian Cake's Videos
{recipe} Black Russian Cupcakes
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Kahlua Cake ~ aka ~ Black Russian Cake
Kahlua Cake:
1/4 cup Kahlua
1/4 cup vodka
1 pkg yellow cake mix
1 pkg (4 oz) instant chocolate pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water
Preheat oven to 350 F. Mix all ingredients at medium speed for 2 minutes. Pour into greased and floured bundt pan. Bake at 350 F for 45-50 minutes until wooden toothpick comes out clean. Cool in pan for 10 minutes. Turn out onto wire cooling rack or cake plate. Sprinkle with powdered sugar before serving (if desired).
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Mini Chocolate Rum Cake Recipe | How to Make Black Russian Cake ? | Elevated Comfort Ep. 2
In this video, you'll learn How to make Mini Chocolate Rum cakes? These chocolate rum cakes are so delicious and irresistible, they will satisfy any crowd or picky eater. Traditionally referred to as Black Russian Cake, you will be addicted after your first bite!
If you try the recipe post it with the hashtag #ElevatedComfort so I can see all of your recreations!
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How to make Kahlua Vodka Cake!
In this video, Tim and I show how to make Kahlua Vodka Cake.
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--Recipe:
-Ingredients:
1 yellow cake mix
1 pkg. chocolate pudding
1/4 cup Kahlua
1/4 Vodka
-Icing Ingredients:
1/2 powdered sugar
1 t. of Kahlua
a little bit of water, if needed.
-Instructions:
1, Mix up the cake mix to the instructions on the box. 2, Then add in the chocolate pudding mix, Kahlua, and Vodka mix well. 3, transfer the mixture into a greased Angel food cake pan. 4, bake for 20 to 30 minutes, then check every five minutes until a toothpick comes out clean. 5, let cool for 10 minutes, and then pour the icing over it.
-Icing Instructions:
1, mix the powdered sugar and the Kahlua together, then slowly add water until a syrupy consistency is reached.
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Medovik - Russian Honey Cake Recipe
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting.
Printable Version:
More Cake Recipes:
Tiramisu Cake:
Strawberry Mousse Mirror Glaze Cake:
No Bake Mango Cheesecake:
Peanut Butter Cheesecake:
Matcha Crepe Cake:
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Ingredients:
For the cake layers:
7 tablespoons (100g) butter
4 tablespoons (80g) Honey
1 teaspoon (5g) baking soda
3½ cups (450g) flour
3 eggs
3/4 cup (150g) Sugar
For the cream:
2¼ cups (515g) sour cream
1 cup (240ml) Heavy cream
1½ cups (190g) Powdered sugar
1 teaspoon vanilla extract
directions:
1. Preheat oven to 350F (175C).
2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.
3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.
4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.
5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.
6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.
7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.
8. Refrigerate the cake overnight.
Notes:
* To reduce time, you can bake few layers at the time. But only on one baking tray.
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Black Russian
How to make our simple Black Russian Bundt Cake. A crowd pleaser for sure!