1 Chocolate cake mix, dry (18.
4 Eggs
1/2 c Oil
2 ts Instant coffee
1 Swiss milk cocolate pudding
2/3 c Coffee liqueur
1/2 c Water

1. 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.
2. 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.
3. ICING 2 1/2 cups powdered sugar 1/3 cup cream 2 Tbsp coffee liqueur Sift powdered sugar into a bowl.
4. Heat cream and add coffee until dissolved. Stir into powdered sugar and add coffee liqueur, to taste.