BLACK RUSSIAN CAKE

Can be made up to a month ahead!

1 regular yellow cake mix (no pudding)

1 c. canola oil

6 ½ ounce package instant chocolate

4 eggs, beaten

pudding mix

¼ cup vodka

¾ cup water

¼ cup Kahlua

½ cup granulated sugar

Glaze:

½ powdered sugar (sifted)

¼ cup Kahlua

DIRECTIONS:

Prepare one Bundt pan or 4 small mini foil loaf pans with baking spray (the kind with oil & flour). Preheat the oven to 350 degrees. In a large bowl, mix together the cake mix & granulated sugar. Add the eggs, oil, vodka & Kahlua & beat for 4 minutes. Pour into prepared pans. Bake 45 to 50 minutes for the Bundt pan & less for the mini loaf pans, 25-35 minutes or until they test done. For the Bundt pan only, cool for 10 minutes & turn out onto a plate. With a skewer, poke holes all over the cake & slowly spoon on the glaze. When completely cool, cover tightly with plastic wrap & refrigerate. Leave the cakes in the mini loaf pans & poke holes & spread the glaze on top of each. Cool completely & then wrap individually in plastic wrap or place in a plastic bag & refrigerate. Before giving as a gift, place in a decorative cellophane bag or wrap in colored cellophane.