Tiramisu Bundt Cake

A big hit!!!!

Ingredients:

• 1 (18 ounce) box white cake mix
• 1 pint coffee ice cream, melted
• 3 eggs
• 1 (12 ounce) container vanilla frosting, whipped
• 1 teaspoon instant coffee granules, dissolved in 1 T water
• cinnamon-sugar mixture, for dusting

Directions:

1. Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray.
2. In a large bowl, beat together cake mix, melted ice cream, and eggs on low for 1 minute. Beat 2 minutes on medium and scrape into pan.
3. Bake at 350 for 35-40 min or until pick tests clean. Cool pan on wire rack 20 min, invert on wire rack to cool completely.
4. In large bowl, beat together frosting and instant coffee mixture.
5. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and sugar if desired.
6. HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.