Ingredients
1
tablespoon instant espresso coffee powder or granules
1
cup water
1
box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
1/2
cup butter, softened
3
eggs
2
teaspoons instant espresso coffee powder or granules
1
tablespoon cool water
1
cup from 1 tub (12 oz) 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 (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
