Cafe' Mocha Layer Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 6)

Servings: 12-16

Ingredients: 1 pkg. (2-layer size) chocolate cake mix, any variety 1 pkg. (4-serving size) chocolate flavor instant pudding & pie filling mix 4 large eggs 1 container (8 oz.) sour cream 1/2 cup vegetable oil 1/2 cup water 3/4 cup flavored instant coffee, (any flavor), divided 8 ounces semi-sweet chocolate, divided 2 cups frozen non-dairy whipped topping, thawed 2 tbsp. butter or margarine 1 tbsp. corn syrup 1 tbsp. water

Instructions: Beat cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup water and 1/2 cup of the flavored instant coffee in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often. Beat on medium speed 2 minutes or until well-blended. Chop 4 ounces of the chocolate, stir into batter. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350°F (180°C) for 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool on wire racks. Stir remaining 1/4 cup flavored instant coffee into thawed whipped topping. Place 1 cake layer on serving plate, spread with 2 cups of the whipped topping mixture. Top with second cake layer. Refrigerate until ready to serve. Just before serving, microwave remaining 4 ounces of chocolate, butter, corn syrup and water in medium microwavable bowl on HIGH 1-1/2 minutes. Stir until chocolate is completely melted. Spread glaze over top of cake, allowing glaze to drip down side of cake. Makes 12 to 16 servings.

Source: DianasDesserts.com

Date: April 24, 2003

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