Grease a 13 x 9 inch cake pan (or two 9 inch round pans for round cake or makes about 36 cupcakes) and line the bottom of the pans with wax paper cut to size.

In a mixing bowl, sift all dry ingredients together. Then take a rubber spatula and thoroughly mix the dry ingredients together.

Mix in all of the wet ingredients and do a quick mix with your rubber spatula and then mix with an electric mixer until well blended but don't overmix.

Pour evenly between pans and bake at 350 degrees for 28-30 minutes or until after inserting a toothpick into the center of a cake, it reveals just crumbs.

Mix vanilla pudding mix with milk in one bowl, using an electric mixer, until pudding sets. In another bowl whip up cream cheese using an electric mixer. Add cool whip to the cream cheese and mix together well.

Add vanilla pudding to the cream cheese-cool whip mixer and mix together well.

Store in the refrigerator until the cake cools. After frosting the cake, the cake will need to be stored in the refrigerator.

For best results, after frosting the cake, refrigerate the cake for at least 30 minutes before serving.

The first thing I do when making this recipe, is to brew the coffee. That way it's mostly cooled by the time I mix it in and it doesn't start cooking the eggs.

A great time saver tip (that I learned from a CakeCentral.com forum and use ALL of the time) is to mix all of your dry ingredients ahead of time and put in a plastic zip bag or a plastic container, this way when you're ready to bake, you just pour into your mixing bowl and add wet ingredients. It's kind of like making your own cake mix. Be sure it's sealed tight and you date the container so you know when you mixed it.