Cake Mix

Black Russian Cake

• 1 package (18.25 oz) yellow cake mix
• 1 package (5.9oz) instant chocolate pudding mix
• 4 eggs
• ½ cup white sugar
• 1 cup vegetable oil
• ¼ cup vodka
• ¼ cup coffee liqueur
• ¾ cup water (or equal parts vodka and coffee liqueur)

Glaze

• ¼ cup coffee liqueur
• 1 cup confectioners sugar

1. Combine all ingredients in a large bowl, beat for 4 minutes
2. Pour batter into a greased and floured 10" bundt pan.
3. Bake at 350°for 40 minutes, or until a toothpick comes out clean. Cool on a rack.
4. Make glaze by combining coffee liqueur and ½ cup confectioners sugar.
5. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze and refrigerate. Before serving, dust with remaining powdered sugar.

Chocolate Cherry Tunnel Cake

Chocolate Cake

• 6 oz miniature semisweet chocolate chips
• ¼ cup milk
• 1 box fudge cake mix
• 1 cup water
• 3 eggs, at room temp
• ½ cup butter milk, at room temp
• 2 tbsp unsalted butter, softened
• 2 tbsp vegetable oail
• ½ to ¾ cup cherry brandy

Cherry Filling

• 2 cup fresh cherries, pitted and coarsely chopped
• 5 tbsp cherry brandy
• 2 tsp cornstarch
• 1 tsp vanilla extract

Assembly

• ¾ cup heavy whipping cream
• 1 tbsp confectioners sugar
• 1 tbsp cherry brandy
• 5 whole cherries, with stems
• Grated chocolate

1. Bring the milk to a gentle boil. Pour hot milk over chocolate chips and whisk until smooth.
2. Combine cake mix, water, eggs, buttermilk, butter, oil, and melted chocolate. Mix at medium speed for 1 minute, or until all ingredients are moistened. Increase to high speed and beat 2°minutes until the batter is thick and smooth.
3. Scrape the batter into a buttered and floured 9-inch / 14 cup tube pan. Smooth the top with a rubber spatula.
4. Bake at 350°for 40-50 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
5. Cool in pan on a wire rack for 20 minutes. Run a knife around the top edge of the cake and invert onto a wire rack to cool completely.
6. Using a small sharp knife, cut a trench about 1½" deep, ¾" wide through the top center of the cake. Holding the knife sideways, lift out the trench, piece by piece and reserve.
7. In a small saucepan, heat the brandy until it is very warm but not boiling. Brush the cake with the warm brandy, allowing the cake to soak it up between applications.
8. Mix 4 tbsp brandy, cornstarch, and vanilla. Stir mixture and chopped cherries in a small saucepan and heat over medium heat for 5 minutes, stirring constantly, until the mixture has come to a boil and thickened. Remove the saucepan from heat and stir in remaining 1 tbsp of brandy. Refrigerate.
9. Beat whipped cream, sugar, and brandy until soft peaks start to form.
10. Spoon the cherry filling into the trench in the cake, filling evenly. Fill a pastry bag fitted with a start tip with the whipped cream. Pipe a decorative pattern over the cherry filled trench.
11. If desired, place five whole cherries, evenly spaced, on the whipped cream. Sprinkle with chocolate shavings.

American Creme Cake

• 1 package yellow cake mix
• ½ cup chopped nuts
• 1 package instant french vanilla pudding
• 4 eggs
• ½ cup vegetable oil
• 1 cup “Heublein American Creme” or Bailey’s

1. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan.
2. Combine all ingredients in a large mixing bowl, and beat 4 minutes at high speed.
3. Pour into pan and bake at 350°for 45-55 minutes or when a toothpick comes out clean.
4. Let cake cool, invert on plate. When completely cool, sift powdered sugar over the top or drizzle with icing.

American Creme Icing

Combine powdered sugar with enough creme to make a creamy consistency. Spoon over top of cake, allowing icing to drip down the sides.