Mocha Layer Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) devil's food or chocolate cake mix
• 1-1/3 cups brewed coffee, room temperature
• 1/2 cup canola oil
• 3 eggs
• 1/2 cup semisweet chocolate chips
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• 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
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Directions

• In a bowl, combine dry 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.
• 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.
• Meanwhile, for frosting, cream butter, shortening and sugar in a bowl. Beat in coffee, 1 tablespoon at a time, beating until light and fluffy. Spread between layers and over the top and sides of cake.
• In a saucepan, heat chocolate chips and remaining coffee until melted; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides. Yield: 10-12 servings.
  
  Editor's Note: This recipe was tested with Duncan Hines devil's food cake mix.

Mocha Layer Cake published in Quick Cooking January/February 1999, p44