Black Russian Bundt Cake - cooking recipe

Ingredients

1 pkg. Pillsbury yellow cake mix
1 small pkg. Jell-O instant chocolate pudding
1 c. salad oil
4 eggs
3/4 c. water
1 tsp. cinnamon
1/4 c. each: vodka and kahlua
1 can Betty Crocker milk chocolate frosting (to frost)

Preparation

In one bowl, combine all ingredients except frosting.
Beat with mixer at high speed for 2 minutes.
Grease and flour medium size (9 cup) Bundt pan and pour in batter.
(This will give a high cake; larger pans will give a flatter cake.)
Bake at 350\u00b0.
Test at 45 minutes and then every 5 minutes until done.
Cool in pan 10 minutes, then turn out on rack.
If frosted while warm, frosting will melt to sort of a glaze.
Equally good frosted when cool.