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Mocha Layer Cake

"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."

10-12 ServingsPrep: 25 min. Bake: 30 min.

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

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.
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.

2 of 2

Mocha Layer Cake (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 serving (1 piece) equals 658 calories, 35 g fat (12 g saturated fat), 74 mg cholesterol, 426 mg sodium, 85 g carbohydrate, 3 g fiber, 5 g protein.