Glazed Mocha Cake Ring

Name: Glazed Mocha Cake Ring
Ingredients: Mocha Cake Ring; 1 gal. white cake mix; 1-3/4 qt. brewed double-strength Dark Roast GEVALIA Kaffe, chilled; 1 qt. miniature semi-sweet chocolate chips, divided; Glaze; 1-3/4 qt. sifted powdered sugar; 2/3 cup hot water; 2 tsp. vanilla; 1 cup miniature semi-sweet chocolate chips

9 ingredients

14 steps

Ingredients

Mocha Cake Ring
1 gal. white cake mix
1-3/4 qt. brewed double-strength Dark Roast GEVALIA Kaffe, chilled
1 qt. miniature semi-sweet chocolate chips, divided
Glaze
1-3/4 qt. sifted powdered sugar
2/3 cup hot water
2 tsp. vanilla
1 cup miniature semi-sweet chocolate chips

Directions

1

Mocha Cake Ring: Prepare cake batter as directed on package, substituting coffee for the water.
2

Stir in chocolate chips.
3

Pour about 1-1/4 qt.
4

(5 cups) batter into each of 4 greased and floured 10-inch fluted tube pans (or into 1 pan for trial recipe).
5

Bake in 300 degrees F convection oven 32 min.
6

or until toothpick inserted near centers comes out clean.
7

Cool 10 min.
8

Loosen cakes from sides of pans with knife or metal spatula.
9

Invert cakes onto wire racks; remove pans.
10

Cool cakes completely.
11

Glaze: Whisk powdered sugar, water and vanilla until well blended; let stand until of desired glazing consistency.
12

Spoon about 2/3 cup over top of each cake, letting glaze drip down sides.
13

Sprinkle chocolate chips over glaze.
14

Let stand until glaze is firm.