Mocha Chocolate Cake

 

From MyRecipes

 

Yield

12 Servings

Ingredients

MOCHA CHOCOLATE CAKE

• Crisco® Original No-Stick Cooking Spray
• 1 pkg (18.25 oz.) Pillsbury® Devils Food Cake
• 1 1/4 cup strong brewed Folgers® Classic Roast Coffee, cooled to room temperature *
• 1/2 Crisco® Pure Vegetable Oil
• 2 large eggs

BUTTER MOCHA FROSTING

• 1 pkg (1 lb.) powdered sugar (about 3 3/4 cups)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 1/4 cup strong brewed Folgers® Classic Roast Coffee, cooled to room temperature *
• 1 teaspoon vanilla extract
• 3 to 4 teaspoons milk

How to Make It

Step 1

• HEAT oven to 350°F. Coat two 9-inch round cake pans with no-stick cooking spray.

Step 2

• COMBINE cake mix, 1 1/4 cup brewed coffee, oil and eggs in large bowl with electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.

Step 3

• BAKE 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.

Step 4

• COMBINE powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.

Step 5

• TIP *To make strong brewed coffee: Measure 1/4 cup Folgers® Classic Roast Ground Coffee for each 1 1/2 cups water. Brew as desired.