| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Russian |
Cakes, Alcohol, Chocolate |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 |
pk |
Instant chocolate pudding |
| 2 |
ts |
Cinnamon |
| 2 |
ts |
Instant coffee |
| 4 |
|
Eggs |
| 1/2 |
pk |
Milk chocolate frost mix (14 |
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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