Coffee Cake

Directions

1. 1
   1.
2. 2
   Make the coffee with the water and the 8 tablespoons coffee following your coffee pot directions and let it cool.
3. 3
   Meanwhile, heat the milk and butter in a small pot until butter is melted.
4. 4
   Remove from the heat and set aside.
5. 5
   2.
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   Heat the oven to 350 F.
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   3.
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   Grease and lightly flour 2 (9-inch) round cake pans.
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   4.
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    In a small bowl whisk together the flour and baking powder.
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    5.
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    In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes.
13. 13
    Add the sugar and continue mixing for 5 minutes more.
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    Reduce the speed to low.
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    Add the vanilla, flour mixture, butter mixture and coffee and mix for 1 more minute.
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    6.
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    Pour the batter into baking pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
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    Cool cakes in pans for 10 min.
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    Invert cakes onto wire racks, gently remove pans.
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    Cool cakes completely.
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    7.
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    In a large bowl gently mix the COOL WHIP, instant coffee and 6 tablespoons of shaved chocolate.
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    8.
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    Place one cake layer on a serving plate, spreading 1/2 of the COOL WHIP mixture on top, place the other cake layer on top and spread the top with remaining COOL WHIP mixture.
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    9.
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    Add the remaining shaved chocolate and chocolate covered espresso beans, if using, on top of the cake.
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    Serve immediately or refrigerate until ready to serve.