Coffee Cream Layer Cake

• 1 (18 1/4 ounce) yellow butter cake mix with pudding (ingredients follow)
• 1 13 cups water
• 13 cup vegetable oil
• 3 large eggs
• 1 (5 1/4 ounce) box vanilla instant pudding mix
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 2 12 cups milk (can use 2 1/2 cups skim milk)
• 2 cups whipping cream (can use 4 cups frozen whipped topping, thawed)
• 2 tablespoons instant coffee granules
• 1 teaspoon hot water

1. Prepare yellow, butter-flavored cake mix as follows:.
2. Blend dry mix, water, oil, and eggs in large bowl at low speed for 30 seconds, then beat at medium speed for 2 minutes.
3. Pour batter into 2 greased and floured 9-inch, round baking pans.
4. Bake at 350 for 20 to 25 minutes, or until wooden toothpick inserted in center comes out clean.
5. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
6. Combine pudding mixes and milk in a large mixing bowl.
7. Beat at low speed with electric mixer 1 minute.
8. Set aside.
9. Beat whipping cream, until stiff peaks form; fold into pudding.
10. Divide pudding mixture in half; set aside.
11. Top with second layer, and spread with about 1/4 of plain pudding.
12. Top with third layer, and spread with remaining coffee-flavored pudding.
13. Top with 4th layer.
14. Spread with top and sides of cake with remaining pudding.
15. Cover cake, and refrigerate.

yellow butter, water, vegetable oil, eggs, vanilla instant pudding, vanilla instant pudding, milk, whipping cream, coffee granules, water

Taken from www.food.com/recipe/coffee-cream-layer-cake-215478 (may not work)