Mary & Martha's Kitchen Recipe

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Black Russian Cake Recipe 1 pk Yellow cake mix 1 pk Instant chocolate pudding 2 ts Cinnamon 2 ts Instant coffee 4 Eggs --------------------------MILK CHOCOLATE FROSTING-------------------------- 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 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.

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<h1>Black Russian Cake</h1> <h2>Recipe</h2><p> <P>1 pk Yellow cake mix <P>1 pk Instant chocolate pudding <P>2 ts Cinnamon <P>2 ts Instant coffee <P>4 Eggs <P>--------------------------MILK CHOCOLATE FROSTING-------------------------- 1/2 pk Milk chocolate frost mix (14 <P>2 tb Hot water <P>2 tb Butter, softened <P>1 tb Brandy <P>1 tb Orange Flavor liqueur <P>1/4 ts Almond extract <P>2 tb Powdered sugar <P>3/4 c Water <P>3/4 c Oil <P>1/4 c Vodka <P>1/4 c Tia Maria or cream de cacao <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Black_Russian_Cake/15432/' title='Black Russian Cake Recipe'>Black Russian Cake Recipe</a></div>

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