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Mocha Torte

Photo: Will Dickey; Styling: Cari South
Prep time 25 mins
Bake time 18 mins
Cool time 15 mins
Yield Makes 16 servings


  • 1 1/4 cups water
  • 1/4 cup instant coffee granules, divided
  • 1 (18.25-ounce) package devil's food cake mix with pudding
  • 1 cup butter or margarine, softened
  • 2 cups powdered sugar
  • 2 tablespoons cocoa
  • 2 tablespoons whipping cream
  • 1/4 cup coffee liqueur (optional)
  • Mocha Frosting
  • Garnishes: fresh grapes and strawberries

How to Make It

  1. Stir together 1 1/4 cups water and 2 tablespoons instant coffee granules until completely dissolved.

  2. Prepare cake mix according to package directions, substituting coffee mixture for water.

  3. Pour batter into 3 greased and floured 8-inch cakepans.

  4. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 to 15 minutes; remove from pans, and cool completely on wire racks.

  5. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating at low speed until blended.

  6. Add remaining 2 tablespoons coffee granules, cocoa, and cream, beating until blended.

  7. Brush cake layers evenly with coffee liqueur, if desired.

  8. Spread cocoa mixture between cake layers. Spread Mocha Frosting on top and sides of cake. Garnish, if desired.

  9. Note: For testing purposes only, we used Pillsbury Moist Supreme Devil's Food Cake Mix and Kahlúa for coffee liqueur.