Recipes

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