Black Russian Cake

• 1 package cake mix, yellow
• 1 package instant pudding mix chocolate
• 2 teaspoons cinnamon
• 2 teaspoons instant coffee
• 4 large eggs
• 1/2 package frosting milk chocolate frost mix
• 2 tablespoons water hot
• 2 tablespoons butter softened
• 1 tablespoon brandy
• 1 tablespoon liqueur triple sec, grand marnier, cointreau or other orange flavor
• 1/4 teaspoon almond extract
• 2 tablespoons powdered sugar
• 3/4 cup water
• 3/4 cup vegetable oil
• 1/4 cup vodka
• 1/4 cup creme de cocoa

1. Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes.
2. Spoon into greased and floured Bundt pan.
3. Bake at 350F (180C) for 45 minutes.
4. Cool at least 10 in pan; turn out to cool.
5. Ice with the milk chocolate frosting.
6. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed.
7. Stir in a few more drops of water until mixture reaches desired spreading consistency.

cake mix, chocolate, cinnamon, instant coffee, eggs, frosting milk, water, butter, brandy, liqueur triple, almond extract, powdered sugar, water, vegetable oil, vodka, creme de cocoa

Taken from recipeland.com/recipe/v/black-russian-cake-5384 (may not work)