Black Russian Cake Recipe

• 1 package dark-chocolate cake mix
• 1-cup vegetable oil
• 1 (3-ounce) package instant chocolate pudding
• 4 eggs
• ¾-cup strong coffee
• ½-cup crème de cacao
• ¼-cup Kahlua

• 1 cup confectioners' sugar, sifted
• 2 tablespoons strong coffee
• 2 tablespoons Kahlua
• 2 tablespoons crème de cacao

• In a large bowl, mix the dark chocolate cake mix, oil, pudding mix, eggs, coffee, crème de cacao, and Kahlua.
• Beat until the consistency smoothens. Pour into a 10-inch greased tube pan until three-fourth of the pan is filled. In case batter remains, make small cup cakes out of them or eat as it is.
• Bake for 45 to 50 minutes at 350o.
• Invert on a serving plate after you remove it from the pan.
• Now, with a skewer or ice pick, punch holes all over the cake.
• Next, ready the topping by mixing the confectioners' sugar, Kahlua, coffee, and crème de cacao.
• Mix until smooth and dollop over the cake.