Ingredients:
1 (18 1/4 ounce) boxes French vanilla cake mix
1 pint coffee ice cream, melted
3 eggs
1 (8 ounce) packages cream cheese, softened
1/4 cup sour cream
3 tablespoons unsalted butter, softened
2 tablespoons coffee liqueur ( Kahlua)
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
1 tablespoon cocoa
Directions:
Preheat oven to 350F. Coat standard bundt pan with non-stick cooking spray. Dust with flour, shake out excess.
With electric mixer, beat cake mix, melted ice cream, & eggs in a bowl for 3 minutes on medium speed. Scrape into prepared cake pan.
Bake at 350F for 40 minutes or until tooth pick comes out clean. Cool pan on wire rack 20 minutes.
Frosting: In a large bowl, beat cream cheese, sour cream, butter, liqueur & vanilla on medium speed until light & creamy (2 mins or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Refrigerate while cake cools.
Once cake is cool, spread frosting over top & sides. Refrigerate until ready to serve. Dust with cocoa.
Servings: 16
Time preparation: 10 min.
Time total: 50 min.