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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a delicious cake and also looks great. It takes a little effort, but sure worth it. Ingredients:
1 (18 1/2 ounce) package pillsbury swiss chocolate cake mix |
1 1/4 cups water (or as called for in the directions) |
3 eggs (or as called for in the directions) |
1/2 cup oil (or as called for in the directions) |
1 (16 ounce) package pillsbury coconut almond frosting mix |
2 teaspoons instant coffee |
2 cups whipping cream |
grated chocolate (enough to cover the top) |
Directions:
1. Preheat oven to 350°F.
2. Prepare cake mix as directed on package.
3. Bake in a greased and floured 13 x 9 inch pan, for 30-35 minutes, or until cake tests done with a toothpick.
4. Cool cake for 15 minutes, before removing from pan (cool completely).
5. Combine dry frosting mix and instant coffee with the whipping cream.
6. Beat until thickened.
7. With a long bladed knife, cut the cooled cake horizontally to make 2 layers (this is a little hard).
8. Divide the frosting in half.
9. Spread on top of each layer.
10. Stack layers, frosting side up.
11. Sprinkle top layer with grated chocolate.
12. Chill until served.
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