CHOCOLATE CAPPUCCINO CAKE

 

  • Cooking Time: 29-34 minutes
  • Servings: 12
  • Preparation Time: 50 minutes

Ingredients

  • 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.

Notes

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.

Author Credit: Unknown

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