Try this Black Russian Cake recipe, or contribute your own.
Suggest a better descriptionCombine cake mix, oil, pudding mix, eggs, coffee & liquor in large mixing bowl. Beat about 4 minutes at medium speed. Spoon into well greased Bundt pan. Bake 45-50 minutes at 350. Rest in Bundt pan for 30 minutes. Remove from pan. When cool, punch holes in the cake with cake tester or fork. Spoon topping over cake. Topping: Combine ingredients, mix well & spoon over cake (I used a pastry brush & it worked very well!). MRS THOMAS (LOIS) CARSON From the
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 69 | ||
Calories from Fat: 41 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 11.7mg | 0 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.8g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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