1 Chocolate cake mix, dry (18.
1/2 c Oil
2 ts Instant coffee
1 Swiss milk cocolate pudding
2/3 c Coffee liqueur
1/2 c Water
Preheat oven to 350 degrees. 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 2 1/2 cups powdered sugar 1/3 cup
cream 2 Tbsp coffee liqueur Sift powdered sugar into a bowl. Heat
cream and add coffee until dissolved. Stir into powdered sugar and
add coffee liqueur, to taste.