Method:

• Heat oven to 350°F (180°C). Lightly grease or spray with non-stick cooking spray bottoms and sides of two 8 or 9-inch (20 or 22 cm) round cake pans.
• In 2-cup (500 mL) measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add 3/4 cup (175 mL) water to tea to make 1 1/4 cups (300 mL).
• In large bowl, beat cake mix, tea, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter between pans.
• In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over each cake. Pull knife through batter in swirl design.
• Bake 8-inch (20 cm) pans 33 to 38 minutes, 9-inch (22 cm) pans 28 to 33 minutes, or until toothpick inserted in centre comes out clean.
• 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 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 at room temperature.