1 pkg. chocolate cake mix (2 layer size)
1 tbsp. instant coffee granules
2 tbsp. powdered cocoa
1 tsp. vanilla

SAUCE:

2 c. water
1 1/2 c. milk
1 pkg. (6 serving size) lg. Jello chocolate instant pudding & pie filling
1/3 c. sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla
2 tsp. instant coffee granules
1 tbsp. powdered cocoa

Prepare cake mix as directed on package, adding coffee, cocoa and vanilla. Pour batter into greased 13 x 9 inch pan; set aside.

Pour water and milk into a mixing bowl. Add pudding mix, sugar, cinnamon, vanilla, coffee and cocoa. Mix until well blended, 1-2 minutes. Pour over cake batter in pan. Bake at 350 degrees for about 45 minutes or until cake springs back when lightly touched. Spoon into serving dishes (cake will be on top and chocolate sauce will be on bottom).

Note: This dessert can be served warm from the oven, or chilled and topped with ice cream or Cool Whip.