Ingredients
1
tablespoon instant espresso coffee granules
1 1/4
cups water
1
box Betty Crocker™ Super Moist™ devil's food cake mix
Vegetable oil and eggs called for on cake mix box
2
teaspoons instant espresso coffee granules
1
tablespoon cool water
1
container Betty Crocker™ Whipped milk chocolate frosting
1 1/2
cups Cool Whip frozen whipped topping, thawed
Chocolate-covered espresso beans, if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
