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Café au Lait Cake


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Member since 2007

Serves 12 to 16 | Prep Time 20 | Cook Time

Ingredients

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


Pairs Well With


Notes

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

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