HOW TO CONTACT
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email email@example.com or fax (916) 321-1109. Please include your full name, your city and phone number.
Black Russian cake
Prep time: 20 minutes
Cook time: 50 minutes
Kelsey Rowe of Roseville was looking for a cake recipe that included a cake mix, a box of pudding mix and a Kahlua syrup mixture that was poured over the cake after it was baked. It was bake in a tube pan.
This recipe comes from Karen Austin of Grass Valley and sounds like a match for Rowe.
1 box devil’s food cake mix, without pudding
One 4-ounce box instant chocolate pudding
1/2 cup oil
1 tablespoon instant coffee
1/2 cup hottest tap water
1/4 cup Kahlua or coffee liqueur
1/4cup crème de cocoa
1 cup powdered sugar
2 tablespoons strong coffee
2 tablespoons Kahlua
2 tablespoons crème de cocoa
Mix cake mix, pudding mix, oil and eggs together in a large bowl. In a small bowl, dissolve instant coffee in hot water and add to batter. Add Kahlua crème de cocoa and vodka. Blend and pour into a greased Bundt pan or angel food cake pan. Bake at 350 degrees for 45 to 50 minutes or until tested done. Mix all syrup ingredients together until dissolved. Leave cake in pan and poke holes in cake while still warm, one inch apart, and drizzle syrup over cake. When cool, invert cake onto serving plate.
Per serving: 314 cal.; 3 g pro.; 42 g carb.; 11 g fat (3 sat., 3 monounsat., 5 polyunsat.); 53 mg chol.; 363 mg sod.; 1 g fiber; 28 g sugar; 32 percent calories from fat.