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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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My family often requests this delightful layer cake, writes Terry Gilbert of Orlean, Virginia. They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting. Ingredients:
1 package devil's food or chocolate cake mix (regular size) |
1-1/3 cups brewed coffee, room temperature |
1/2 cup canola oil |
3 eggs |
1/2 cup semisweet chocolate chips |
frosting: |
1/2 cup butter, softened |
1/2 cup shortening |
4 cups confectioners' sugar |
3/4 cup baking cocoa |
1/4 teaspoon almond extract |
7 tablespoons brewed coffee, room temperature, divided |
1/2 cup semisweet chocolate chips |
Directions:
1. In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer.
3. Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake.
4. In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides. Yield: 10-12 servings.
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