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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. Change mixer speed to medium and beat 1 minute more.
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3
Pour the batter into an ungreased 9x13-inch baking pan.
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4
Bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
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5
Remove cake from the oven, allow to cool completely, and remove from the pan. Cut the cake horizontally into 2 layers. Place 1 layer onto a serving platter to serve as the bottom of the cake; set the second layer aside.
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6
Mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
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7
Drizzle coffee liqueur over the bottom cake layer.
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8
Beat 8 ounces cream cheese, 1/2 cup cream, butter, and French vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
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9
Spread pudding mixture over the bottom cake layer.
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10
Place the top cake layer onto the filling.
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11
Beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
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12
Spread the frosting over the top and sides of the cake. Refrigerate leftovers.
