· 1 Box French Vanilla Cake Mix
· 1 pint of Coffee ice cream, melted
· 3 eggs
· 1 package (8 ounces) cream cheese, softened
· ¼ Cup sour cream
· 3 T butter, softened
· 2 T coffee liqueur, such as Kahlua
· 1 ½ Cups confectioners’ sugar
· Cocoa powder for garnish
Heat oven to 350 degrees. Coat a Bundt cake pan with non-stick cooking spray. Dust with flour and shake out any excess.
Beat the cake mix, melted ice cream and eggs in a mixer until nice and smooth. Pour into cake pan and bake at 350 for 35 to 40 minutes or until toothpick inserted in the center comes out clean.
Cool in pan on wire rack for 20 minutes. Invert onto rack and cool completely.
Place cake on stand; spread top and sides with frosting. Refrigerate until ready to serve. Dust the top with cocoa powder.
To make the Frosting:
In a mixer, beat the cream cheese, sour cream, butter and liqueur on medium speed until light and creamy.
On low speed, gradually beat in the confectioners’ sugar, about 1 to 2 minutes. Place in refrigerator while the cake cools.