I have the perfect, fool-proof cake for you to make over the holidays.  It’s a recipe from my neighbor, Tricia.  I love it when she makes this cake and I hope she makes one for our neighborhood NYE dessert party.

One of the best
parts — it’s made with just a little Kahlua.  Did you know they make
Salted Caramel Kahlua?  I picked up a bottle recently for our Christmas
Eve hot cocoa bar.  I may have to run a cup of this down to Tricia’s
house for her cake!
I like to make it in my Nordic Christmas Bundt Pan. I don’t know if they make this style anymore, but you can find something similar.  Any Bundt or tube shaped pan will work.  Be sure to grease your pan really well and dust it with flour so it doesn’t stick.
This is the cake after it’s cooled, sprinkled with powdered sugar…like snow on trees.  This recipe doesn’t call for frosting, just a glaze, making it great for friends who prefer simple, not so sugary, desserts.  You could add a side of whipped cream and fresh raspberries, with a sprig of mint as a garnish.
Tricia’s Black Russian Bundt Cake
1 box yellow cake mix (without pudding)
1/2 cup sugar
1 small box of instant chocolate pudding mix
1 cup of vegetable oil
4 eggs
1/4 cup Vodka (I have used vanilla vodka)
1/4 cup Kahlua (regular or try the limited edition Salted Caramel version)
Combine everything in a mixer and beat well.  Pour into a well greased pan and bake in a preheated 350 degree oven for 60-70 minutes.  Cool in pan 10 minutes, then remove from pan and glaze.
1 cup powdered sugar, sifted
1/2 cup Kahlua
Combine and pour over warm cake.  Sprinkle with powdered sugar.
Be sure to thank Tricia next time you see her!