1 tbsp. instant coffee
1 c. water
1 pkg. yellow cake mix
1 pkg. chocolate instant pudding mix
4 eggs
1/4 c. oil

Dissolve instant coffee in water. Combine remaining ingredients in large mixer bowl; add coffee. Blend well, then beat at medium speed of electric mixer for 2 minutes.

Pour into a greased and floured bundt pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan about 15 minutes. Remove from pan and finish cooling. Top with Coffee Glaze, if desired.

COFFEE GLAZE:

Dissolve 1 teaspoon instant coffee in 2 tablespoons milk in a bowl.

Blend in: 1/4 tsp. vanilla Dash of salt

Makes about 1/2 cup.