Tiramisu Bundt Cake

Makes: 16 servings
Prep: 10 minutes  
Bake: at 350 degrees F for 40 minutes
 
Ingredients
1 box (18.25 ounces) white cake mix
1 pint coffee ice cream, such as Haagen-Dazs, melted
3 eggs
1 container (12 ounces) whipped vanilla frosting
1 teaspoon instant coffee granules dissolved in 1 tablespoon water
Cinnamon sugar for dusting, optional
 
Directions

1. Heat oven to 350 degrees F. Coat a 10-cup bundt pan with nonstick cooking spray.
2. In a large bowl, beat cake mix, melted ice cream and eggs on low speed for 1 minute. Beat 2 minutes on medium speed. Scrape into prepared pan.
3. Bake at 350 degrees F for 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto 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 sugar, if desired.

Do-Ahead Tip: Bake cake up to 2 weeks in advance. Cool completely on wire rack. Wrap unfrosted and freeze. Remove from freezer the day of serving and thaw for 3 hours before frosting.
 
Nutrition Facts Per Serving Calories 314, Total Fat (g) 14, Saturated Fat (g) 5, Cholesterol (mg) 70, Sodium (mg) 271, Carbohydrate (g) 43, Protein (g) 4 Percent Daily Values are based on a 2,000 calorie diet