Black Russian Cake

  • Nonstick cooking spray
  • 1 package (19.5 ounces) dark chocolate cake mix, Duncan Hines®
  • 1 package (4-serving-size) instant chocolate pudding and pie filling mix, Jell-O®
  • 3/4 cup chocolate milk, Nesquik®
  • 1/2 cup vegetable oil
  • 3 eggs
  • 6 tablespoons cream soda
  • 5 tablespoons strong-brewed coffee
  • 2 teaspoons vanilla extract, McCormick®
  • 2 containers (12 ounces each) whipped chocolate frosting, Duncan Hines®
  • 1 bar (1.45 ounces) dark chocolate, finely grated, Hershey’s® Special Dark
  1. Preheat oven to 350°F. Spray two 8-inch round cake pans with cooking spray; set aside.
  2. In a large mixing bowl, combine cake mix and pudding mix. Add chocolate milk, oil, eggs, cream soda, 1 tablespoon of the coffee, and vanilla extract. Beat with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat on medium for 2 minutes more. Pour batter into prepared pans.
  3. Bake for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
  4. In a medium bowl, stir together the remaining 1/4 cup coffee and the frosting.
  5. To assemble, place a cake layer on a serving plate. Spread with 1/2 cup of the frosting mixture; top with the second cake layer. Frost side and top with the remaining frosting. Lightly press grated chocolate onto side of cake.
  • Yields: 10 servings
  • Preparation Time: 50 minutes

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