Preheat oven to 350*F
Blend wet ingredients. Add instant coffee, then cake mix until just incorporated.
Pour batter into greased bundt pan and bake for about 25-30 minutes, until your kitchen smells like hot chocolate.
Take cake out of oven, do a toothpick-test and let it cool in the cake pan for about 10 minutes.
Then, turn onto a rack and allow it to cool completely.
Dissolve the instant coffee in a bit of hot water, then add to the powdered sugar. Drizzle over the cake, allowing it to glide down the sides.
Put 2 candy canes into a plastic bag and use the bottom of a small metal pot to bash them to small bits.
Sprinkle crushed candy canes on top of the cake and serve!