Time
prep 0:20
total 1:10
Ingredients
| 1 pkg. (1-1/8 lb.) | chocolate cake mix | | 4 | eggs | | 1/2 cup | oil | | 2 tsp. | instant coffee | | 1 pkg. | Swiss milk cocolate pudding | | 2/3 cup | coffee liqueur | | 1/2 cup | water |
Icing
| 2-1/2 cup | powdered sugar | | 1/3 cup | cream | | 2 tbsp. | coffee liquer |
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Instructions
Preheat oven to 350°F. Beat together all ingredients in a mixer at medium speed for 2 minutes. Pour into a greased and floured 12-cup Bundt pan. Bake for 50 to 60 minutes or until pick inserted in center comes out clean. Cool in pan for 25 minutes. Drizzle with icing, garnish as desired.
Icing:
Sift powdered sugar into a bowl. Heat cream and add coffee until dissolved. Stir into powdered sugar and add coffee liqueur, to taste.
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