Chai-Spiced Tea Cakes

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans. In 2-cup measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add 1/2 cup water to tea to make 1 cup.

In large bowl, beat cake mix, oil, eggs and tea mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over batter in pans. Pull knife through batter in swirl design.

Bake as directed on box for 8- or 9-inch rounds. Cool 15 minutes. Run knife around sides of pans to loosen cakes. On serving plates, place each cake, top side down; gently brush off excess crumbs. Cool completely, about 1 hour.

In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle frosting over cakes. Store loosely covered.