Black Russian Cake Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
• Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
• In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
• In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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.

Steps:

• Preheat one to 350.
• Spray bundt pan with cooking spray.
• Combine all the cake ingredients and beat 4 minutes.
• Pour into bundt pan.
• Bake 60-70 minutes.
• Cool in pan until cake is just barely warm.
• Invert onto plate.
• Poke hole in warm cake with straw or wooden spoon.
• Mix glaze ingredients; stir to dissolve sugar.
• Pour over cake.
• Sprinkle heavily with powdered sugar before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
• For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.

Steps:

• Preheat oven to 350 degrees Fahrenheit (175 degrees C).
• Grease and flour a 10 inch Bundt pan.
• Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended.
• Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool before frosting.
• For the frosting: Mix together the frosting, coffee liqueur and vodka until blended.
• Spread over cooled cake.

Steps:

• Combine first 8 ingredients and mix well.
• Pour into a greased and floured 10 inch tube pan.
• bake at 350 for 55-60 minutes.
• Glaze with 1 cup powdered sugar and enough kahlua to drizzle over cake.

Steps:

• Preheat oven to 350 degrees.
• Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl.
• Beat for 4 minutes until quite smooth.
• Pour into a greased 12-cup tube or bundt pan.
• Bake for 50 minutes.
• Remove from the pan and invert onto a serving plate.
• Punch holes throughout the cake with a skewer.
• Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao.
• Mix well and spoon over the warm cake.

Steps:

• Heat oven to 350 degrees F. Using solid shortening, grease a Bundt pan. Set aside.
• In a large bowl, combine cake mix, pudding, oil and eggs.
• Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and creme de cacao.
• Mix at low speed to blend. Turn mixer on high and mix for 2 minutes.
• Pour into prepared pan.
• Bake 50 to 55 minutes or until cake pulls away from sides of pan or cake tests done (start testing at 45 minutes).
• Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.
• Glaze: Combine sugar, coffee and liqueurs. Makes about 1 cup.