Black Russian Cake

Ingredients

  • 1 c. canola oil
  • 4 large eggs
  • 3/4 c. strong coffee (+ 3 Tbls for glaze)
  • 1/2 c. crème de cacao
  • 1/4 c. Kahlua liqueur
  • 1 pkg. dark chocolate cake mix
  • 3-1/2 oz. pkg. instant chocolate pudding
  • 8 oz. container of Truwhip (a healthier version of Cool Whip), for serving

Glaze

  • 1-1/2 c. powdered sugar, sifted
  • 3 Tbls. strong coffee
  • 3 Tbls. Kahlua liqueur
  • 3 Tbls. crème de cacao

Instructions

Preheat oven to 350 degrees and thoroughly grease a 10-inch bundt pan.

Combine oil, eggs, 3/4 c. coffee, crème de cacao and Kahlua in a large bowl. Mix well with a wooden spoon or wire whisk. Add the cake mix and pudding mix and stir until just combined. Pour batter into the bundt pan until 3/4 full (if there is extra batter, save for cupcakes).

Bake 45- 50 minutes. Invert the cake onto a serving plate and punch holes through the cake with a wooden skewer.

While the cake is baking prepare the glaze. Be sure to sift the powdered sugar or the glaze will be lumpy.

Glaze:Combine powdered sugar, 3 Tbls. coffee, 3 Tbls. Kahlua and 3 Tbls. crème de cacao; mix until the sugar dissolves. Spoon some of the glaze over the warm cake. Reserve the remainder for serving.

To serve, top each slice with a dollop of Cool Whip and drizzle some of the left over glaze on top.