There are little anecdotes for each recipe in this book, many of which are worth the price of the book alone, but I won't be reprinting them here -- you'll just have to go find the book yourself. Borders and Barnes & Noble are known to typically have at least one copy in stock. :-)
black russian cake

1 package dark-chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
(note from Jim: Jell-O at least has only a 2.6 oz and a 3.6-ish ounce
 package; it's okay to use either)
4 eggs
¾ cup strong coffee (brewed coffee)
½ cup crème de cacao (note from Jim: Chambord works!)
¼ cup Kahlúa

1 cup confectioners' sugar, sifted
2 tablespoons strong coffee (brewed coffee)
2 tablespoons Kahlúa
2 tablespoons crème de cacao

For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, crème de cacao, and Kahlúa in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan (note: bundt pan makes it a more interesting-looking cake) until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350 degrees. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioners' sugar, coffee, Kahlúa, and crème de cacao. Mix well and spoon over the warm cake.