Cutting for Stone by Abraham Verghese
April Book Club

Black Russian Bundt

Playfully known as Booze Bundt—this easy dessert (using cake and pudding mixes; GASP!) is rich and delicious.

Cake Ingredients:
1 box yellow cake mix
1 large box instant chocolate pudding mix
4 eggs
1/2 cup sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup Kahlua
1/4 cup water
1 cup mini chocolate chips

Directions:
Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.

Combine cake mix, pudding mix, eggs, sugar, oil, vodka, Kahlua, and water in large bowl. Beat four minutes. Fold in chocolate chips. Pour batter into prepared pan.

Bake for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on rack.

Glaze Ingredients:
1 stick butter
1 cup sugar
1/4 cup Kahlua
1/4 cup water

Directions:
Combine all ingredients in saucepan and bring to boil. Boil for 2-3 minutes. Cool slightly. Pour glaze over cake.

Dusting cake with confectioner's sugar makes a nice finishing touch.

 

Pairing Suggestions:

A rich and sophisticated delicacy hiding behind simple, rough and ready beginnings is perfect for accompaniment with The Other Boleyn Girl by Philippa Gregory; Breakfast at Tiffany's by Truman Capote; The Commoner by John Burnham Schwartz

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