Black Russian Cake

1 pk Yellow cake mix
1 pk Instant chocolate pudding
2 ts Cinnamon
2 ts Instant coffee
4 Eggs

Milk Chocolate Frosting
1/2 pk Milk chocolate frost mix
2 tb Hot water
2 tb Butter, softened
1 tb Brandy
1 tb Orange Flavor liqueur
1/4 ts Almond extract
2 tb Powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao

Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.

Black Russian Cake printer friendly version located here. (Just the recipe. Nothing else.)
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