*** please do not continue to read this post if you don't like ooey, gooey, chocolatey nommy goodness!***
Don't say I didn't warn you:
Black Russian Cake (courtesy of harleysmom's mom)
1 box Devil's Food cake mix (called for Duncan Heinz but we used whatever was on sale)
1 box (4 ounces) instant chocolate pudding mix
3/4 cup brewed strong coffee - room temperature
3/4 cup coffee liqueur
3/4 cup creme de cacao
1/2 cup oil
Preheat oven to 350. Grease and flour a 10 inch bundt pan. Blend all the ingredients together (yes, I really did use ALL of the required eggs and liquid, even though it seems like it's too runny!). Beat at medium speed until batter forms. Pour into pan and bake about 45 minutes or until tester comes out clean. (I had mine in the oven for about 55 minutes.) Cool in the pan for 10 minutes - then invert onto a baking rack.
1 cup icing sugar
2 tblsp. coffee - room temperature
2 tblsp. coffee liqueur
2 tblsp. creme de cacao
Combine in a bowl. Spoon or brush glaze over the inverted cake. Pierce top and sides with a fork to help glaze soak in. Cool completely. Dust with icing sugar before serving if desired. Enjoy!