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Recipe by Southern Living June 2008

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Credit: Will Dickey; Styling: Cari South

Recipe Summary test

prep:
25 mins
bake:
18 mins
cool:
15 mins
total:
58 mins
Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

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

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

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

  • 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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