Tiramisu Bundt Cake

Name: Tiramisu Bundt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 cake, 16 serving(s)
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, disolved in 1 T water; cinnamon-sugar mixture, for dusting

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Recipe by Miss_Elaine

This was in the April 2010 issue of Family Circle. Tiramisu is my favorite dessert, and I think this will be a fantastic new version! Please tell me how it turns out!

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READY IN: 50mins

SERVES: 16

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

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, disolved in 1 T water
cinnamon-sugar mixture, for dusting

DIRECTIONS

Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray.
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.
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.
In large bowl, beat together frosting and instant coffee mixture.
Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and suger if desired,.
HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.

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