| 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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