1 pkg. Duncan Hines butter recipe fudge cake mix
1 c. hot fudge ice cream topping
1 tbsp. instant coffee
4 c. frozen non-dairy whipped topping, thawed & divided

Heat oven to 375 degrees. Grease and flour 2 (9") round cake pans. Prepare, bake and cool cake following package directions.

For filling, combine fudge topping and coffee crystals in medium saucepan. Heat over medium heat until crystals are dissolved. Cool. Fold 2 cups whipped topping into fudge topping mixture. Refrigerate 30 minutes.

Place one cooled cake layer on serving plate. Spread with one cup fudge-coffee filling. Top with second cake layer. Add remaining 2 cups whipped topping to remaining filling. Frost top and sides of cake with topping mixture. Garnish with chocolate curls, coated coffee beans or grated chocolate, if desired.