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

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.