Black Russian Cake

Prep 25 minutes Bake 25 minutes Cool 35 minutes
Oven 350°F
Makes 10 servings

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.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com