Ingredients
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1 (18 1/4 ounce) box French vanilla cake mix
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1 pint coffee ice cream, melted
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3 eggs
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1 (8 ounce) package cream cheese, softened
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1/4 cup sour cream
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3 tablespoons unsalted butter, softened
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2 tablespoons coffee liqueur (Kahlua)
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1 teaspoon vanilla extract
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1 1/2 cups confectioners' sugar
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1 tablespoon cocoa
Instructions
- Preheat oven to 350°. Coat standard bundt pan with non-stick cooking spray. Dust with flour, shake out excess.
- With electric mixer, beat cake mix, melted ice cream, & eggs in a bowl for 3 minutes on medium speed. Scrape into prepared cake pan.
- Bake at 350° for 40 minutes or until tooth pick comes out clean. Cool pan on wire rack 20 minutes.
- Frosting: In a large bowl, beat cream cheese, sour cream, butter, liqueur & vanilla on medium speed until light & creamy (2 mins or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Refrigerate while cake cools.
- Once cake is cool, spread frosting over top & sides. Refrigerate until ready to serve. Dust with cocoa.