Yield: 12 servings
|1 pack||Yellow cake mix|
|1 pack||Instant chocolate pudding|
|½ pack||Milk chocolate frost mix (14|
|2 tablespoons||Hot water|
|2 tablespoons||Butter, softened|
|1 tablespoon||Orange Flavor liqueur|
|¼ teaspoon||Almond extract|
|2 teaspoons||Instant coffee|
|2 tablespoons||Powdered sugar|
|¼ cup||Tia Maria or cream de cacao|
MILK CHOCOLATE FROSTING
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.