• Cooking Time:
  • Servings: 12 to 16
  • Preparation Time: 20


Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!


  • 1 tablespoon instant espresso coffee (dry)
  • 1 1/3 cups water
  • 1 box Betty Crocker SuperMoist devil's food cake mix
  • Vegetable oil and eggs called for on cake mix box
  • 2 teaspoons instant espresso coffee (dry)
  • 1 tablespoon cool water
  • 1 container Betty Crocker Whipped milk chocolate frosting
  • 1 1/2 cups frozen (thawed) whipped topping
  • Chocolate-covered espresso beans, if desired


  • 1. Heat oven to 350°F (325°F for dark or nonstick pans).
  • Grease and flour bottoms only of two 8-inch or 9-inch round pans.
  • Dissolve 1 tablespoon coffee in 1 1/3 cups water.
  • Make cake batter as directed on box, using coffee mixture in place of the water.
  • Bake and cool as directed.
  • 2. 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.
  • 3. Place 1 cake layer, rounded side down, on serving plate.
  • 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.
  • Start to Finish:4 hr 5 min

Categories: Cake  Dessert  Eggs  Oven  Refrigerator  Sweet 
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