Black Russian Cake II Recipe

Ingredients <br>- 1 (18.25 ounce) package yellow cake mix <br>- 1 ¼ cups water <br>- ⅓ cup vegetable oil <br>- 1 (3.9 ounce) package instant chocolate pudding mix <br>- 2 ½ teaspoons ground cinnamon <br>- ¼ teaspoon ground cloves <br>- 1 tablespoon instant coffee powder <br>- 4 eggs, beaten <br>- 1 (16 ounce) container chocolate fudge frosting <br>- 1 tablespoon coffee flavored liqueur <br>- 1 teaspoon vodka <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. <br>step 2: Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting. <br>step 3: For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake. <br>

Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 ¼ cups water
- ⅓ cup vegetable oil
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 tablespoon instant coffee powder
- 4 eggs, beaten
- 1 (16 ounce) container chocolate fudge frosting
- 1 tablespoon coffee flavored liqueur
- 1 teaspoon vodka

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
step 2: Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
step 3: For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.

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