My good friend Linda gave me a can of pumpkin for a pumpkin cheesecake I wanted to make last Christmas. Due to the amount of time involved in returning it, the can of pumpkin has turned into a Black Russian Walnut Cake that I am taking to Linda today.
I call that Kitchen Alchemy.
Black Russian Walnut Cake
1 Duncan Hines deep Chocolate cake mix
½ cup salad oil
1 (4 ½ – ounce) box instant chocolate pudding (My mix had it)
4 eggs, room temperature
¾ cup strong coffee
¾ cup Kahlúa and Crème de Caco, combined
1 cup chopped walnuts
Preheat oven to 350 degrees F (177 degrees C). Combine cake mix, oil, pudding, eggs, coffee, Kahlúa, Crème de Cacao, and walnuts in a large bowl. Beat 4 minutes on medium speed until smooth. Spoon into a well greased Bunt pan. Bake for 45-50 minutes. Cool slightly before removing from pan.
1 cup powered sugar, sifted
2 tablespoons strong coffee
2 tablespoons Kahlúa
2 tablespoons Crème de Cacao
Combine all ingredients, beating well until smooth. Pour topping over warm cake.
Then forget about your diet and enjoy!