1 1/2cupsalmond milk (or you can use regular milk)
4tablespoonsinstant coffee crystals
1 cupchocolate chips
Dissolve coffee in milk, set aside for 2 minutesMix flour, sugar, cocoa, chocolate pudding, baking powder, baking soda, salt, milk, butter and vanilla in a large mixing bowl
Using a hand mixer or stand mixer, mix on low speed until ingredients are blended. Add eggs then mix on medium speed for three minutes.
Pour cake batter into greased bundt pan
Bake at 350* for 40-45 minutes or until cake tests done with toothpick
Remove from oven and allow cake to cool for 10 minutes. Loosen from sides and turn onto a cake stand or cooling rack
Let cool completely and frost with chocolate frosting. Sprinkle with chocolate chips
Chocolate Frosting: 1/3 cup butter (softened), 4 cups powdered sugar, 1/4 cup milk, 1/2 cup cocoa powder, 1 tsp vanillaMix butter until fluffy. Gradually add in powdered sugar and cocoa powder. Add in milk and vanilla.Spread on top of cake. Sprinkle chocolate chips on top.