Black Russian Rice Pudding Cake Recipe


  • 1 cup, uncooked Texmati® White Rice
  • 1 package dark chocolate cake mix
  • 1 cup vegetable oil
  • 1 package (3oz.) instant chocolate pudding
  • 4 eggs
  • 1 cup strong coffee
  • 1/2 cup creme de cacao
  • 1/4 cup coffee flavored liqueur
  • For Topping
  • 1/4 cup powdered confectioners sugar
  • 1/4 cup strong coffee
  • 3 tablespoons coffee flavored liqueur


  • Prepare rice according to package directions.  Preheat oven to 350ºF.
  • Combine rice, cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and coffee liquor in a large bowl. Beat until smooth.  Pour into large Bundt pan.  Bake 1 hour.  Turn cake out on a wire rack to cool.
  • Prepare the topping by combining the confectioner's sugar, coffee, and coffee liquor. Mix well and spoon over the cake.