Chocolate Cappuccino Cake


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Serves 12 | Prep Time 50 minutes | Cook Time 29-34 minutes

Why I Love This Recipe

I used to make chocolate cappuccino cake with my grandmother when I was a young girl and that's when I first fell in love with cooking and baking. Today I make this cake with my friends and it's always a crazy fun time!! Of course this cake wouldn't be possible without the classic Reynolds Parchment Paper.


Ingredients You'll Need

Reynolds® Parchment Paper

1
package (about 18 oz.) chocolate cake mix

1/4
cup instant coffee, divided

2
teaspoons hot water

1
container (16 oz.) ready-to-spread cream cheese frosting

1/2
cup semi-sweet chocolate chips

2
teaspoons vegetable oil


Fresh raspberries (optional)


Directions

PREHEAT oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds Parchment Paper; set aside. Prepare cake mix following package directions, adding 2 tablespoons instant coffee before mixing. Spoon cake batter into parchment paper-lined baking pan.


BAKE 29 to 34 minutes or until wooden pick inserted in center comes out clean. Cool. Invert cake onto a platter; remove parchment paper.


DISSOLVE remaining instant coffee in hot water. Stir frosting into coffee mixture until smooth. Frost cake. Microwave chocolate chips and oil on HIGH power in a small microwave-safe dish, 1 to 1 1/2 minutes, stirring once, until chocolate is melted. Drizzle melted chocolate over frosted cake. Let stand until chocolate sets. Cut into 12 squares. Garnish with fresh raspberries, if desired.


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