I can't believe nobody has rated this ! It's really good and it starts out with a box mix. It's moist, delicious, chocolaty and for coffee lovers - perfect. I've made it several times and always gets good compliments. Try it ! OH.. and I decorate the top and bottom edges with chocolate covered coffee beans towards a hint at what's inside.
Photo: Will Dickey; Styling: Cari South
Yield: Makes 16 servings
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Bake: 18 Minutes
Cool: 15 Minutes
- 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
- 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.
- Note: For testing purposes only, we used Pillsbury Moist Supreme Devil's Food Cake Mix and Kahlúa for coffee liqueur.
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