Black russian cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yellow cake mix |
| 1 | pack | Instant chocolate pudding |
| 2 | teaspoons | Cinnamon |
| ½ | pack | Milk chocolate frost mix (14 |
| 2 | tablespoons | Hot water |
| 2 | tablespoons | Butter, softened |
| 1 | tablespoon | Brandy |
| 1 | tablespoon | Orange Flavor liqueur |
| ¼ | teaspoon | Almond extract |
| 2 | teaspoons | Instant coffee |
| 4 | Eggs | |
| 2 | tablespoons | Powdered sugar |
| ¾ | cup | Water |
| ¾ | cup | Oil |
| ¼ | cup | Vodka |
| ¼ | cup | Tia Maria or cream de cacao |
Directions
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.