1/2 cup butter
1 cup instant vanilla pudding mix
1 cup white sugar
2 eggs
2 cups milk
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coffee flavored liqueur
1 cup coffee flavored liqueur
1 cup espresso coffee
1 cup chilled coffee
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans. Sift together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, cream together the butter, flour mixture and pudding mix; beat until smooth. Beat in white sugar, eggs and milk. Stir into the creamed mixture until well blended. Beat in vanilla and espresso liqueur. Fold in coffee flavored liqueur, 1 cup coffee. Spread cake batter into a 1/2 inch thick layer.
Bake in the preheated 350 degrees F (175 degrees C) oven for 45 minutes. Let cool completely before frosting.
In a large bowl, mix the coffee liqueur, espresso coffee, frozen whipped topping, coffee concentrates, cream cheese, sugar and coffee liqueur. Fold all together and spread mixture into a 1/2 inch thick layer.
For the frosting: Beat the cream cheese and powdered sugar until smooth. Beat in the milk and vanilla. Beat in the coffee liqueur and espresso liqueur. Gradually mix in the coffee flavored liqueur, whipping until stiff peaks form. Gently mix in the whipped topping. Spread over cooled cake while pudding is still warm.
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