Philadelphia...meet the Black Russian Cake!

Well, you had to know that it wouldn't take me too long to introduce this oh so wonderful cake to Philadelphia. We spent a fun evening with two new friends--and brought this scrumptious thing along, in addition to a bowl of melon and a new recipe of baked beans . I know that most of you have the recipe already, but I'm sharing it just the same.

Black Russian Cake

1 box yellow cake mix (Duncan Hines)

1/2 cup sugar

1 (3.9-ounce) package chocolate instant pudding mix

1 cup vegetable oil

4 large eggs

1/4 cup vodka

1/2 cup coffee liqueur, divided

1/2 cup sifted powdered sugar

sifted powdered sugar

Preheat the oven to 350°. Grease and flour a 12-cup bundt pan.

Combine the first six ingredients (through the vodka) in a bowl and add 1/4 cup liqueur. Beat at a low speed for 1 minute. Beat for 4 more minutes at medium speed.

Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a tester comes out clean. Cool in the pan for 10 minutes.

Meanwhile, combine the remaining 1/4 cup liqueur with the powdered sugar in a small bowl. While the cake is still in the pan, prick all over with a long skewer. Brush half of the liqueur mixture over the bottom of the cake. Turn the cake out onto a plate. Prick the top of the cake with a skewer. Brush the rest of the liqueur mixture over the top of the cake.

Just before serving, sprinkle powdered sugar all over the cake. Serve with coffee ice cream for a treat!