Ingredients:
1 (18 ounce) boxes white cake mix ( Duncan Hines)
1 1/3 cups milk
2 tablespoons oil
3 eggs
6 -8 ounces strong coffee
1 (8 ounce) containers Cool Whip ( preferably french vanilla)
2 teaspoons extra strong coffee
1 (3 ounce) packages French vanilla instant pudding
cocoa, to garnish
Directions:
Preheat oven to 350 F.
Prepare bundt pan as you normally would, grease and flour it.
Combine cake ingredients together in a mixing bowl and beat with an electric mixer until well blended approximately 3 minutes.(Coffee is not to be added to batter, it will be used later).
Bake cake according to directions on the box.
Let cool completely.
Flip cake on a cake platter and evenly pour the 6-8 ounces of the prepared coffee over the top of the cake so that both sides of the cake top and bottom, will have coffee on it.
To prepare frosting, combine all ingredients except cocoa powder in a container and beat on high speed for approx 1 minute (add a little bit of milk if frosting is too thick).
Place in the refrigerator until cake is cooled.
Evenly spread the frosting onto the cake.
Keep refrigerated until ready to serve.
Just before serving, sprinkle with cocoa and a dollop of Reddi whip.
Enjoy!
Servings: Serve
Time preparation: 15 min.
Time total: 55 min.