Chocolate Cappuccino Cake
Reynolds® Parchment Paper
package (about 18 oz.) chocolate cake mix
cup instant coffee, divided
teaspoons hot water
container (16 oz.) ready-to-spread cream cheese frosting
cup semi-sweet chocolate chips
teaspoons vegetable oil
Fresh raspberries (optional)
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.
Pairs Well With
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.