TIRAMISU BUNDT CAKE

By LIZABETH

FROM FAMILY CIRCLE MAGAZINE

Ingredients

• RECIPE SUGGESTED THIS FROSTING:
• 1 BOX WHITE CAKE MIX
• 1 PINT HAAGEN-DAZS COFFEE ICE CREAM, MELTED
• 3 EGGS
• 1 CONTAINER WHIPPED VANILLA FROSTING
• 1 TEASPOON INSTANT COFFEE GRANULES DISSOLVED IN 1 TABLESPOON WATER
• CINNAMON SUGAR FOR DUSTING-OPTIONAL

Preparation

Step 1

HEAT OVEN TO 350 DEGREES
COAT A 10 INCH BUNDT PAN WITH NONSTICK COOKING SPRAY.

IN 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.

BAKE IN PREHEATED OVEN 35-40 MINUTES OR UNTIL A WOODEN TOOTHPICK COMES OUT CLEAN. COOL IN PAN ON WIRE RACK FOR 20 MINUTES THEN INVERT ONTO WIRE RACK TO COOL COMPLETELY.

IN LARGE BOWL, BEAT TOGETHER FROSTING AND INSTANT COFFEE MIXTURE. OR FROST WITH MOCHA CREAM RECIPE FROM CAKE RECIPE (COOL WHIP, COLD COFFEE, HOT FUDGE SAUCE.....)

PLACE CAKE ON STAND AND SPREAD WITH FROSTING.
REFRIGERATE UNTIL READY TO SERVE.
DUST WITH CINNAMON SUGAR IF DESIRED.