Mocha Chocolate Cake

Name: Mocha Chocolate Cake
Ingredients: MOCHA CHOCOLATE CAKE; Crisco(R) Original No-Stick Cooking Spray; 1 pkg (18.25 oz.) Pillsbury(R) Devils Food Cake; 1 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *; 1/2 Crisco(R) Pure Vegetable Oil; 2 large eggs; BUTTER MOCHA FROSTING; 1 pkg (1 lb.) powdered sugar (about 3 3/4 cups); 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/4 cup butter, softened; 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *; 1 teaspoon vanilla extract; 3 to 4 teaspoons milk

14 ingredients

5 steps

Ingredients

MOCHA CHOCOLATE CAKE
Crisco(R) Original No-Stick Cooking Spray
1 pkg (18.25 oz.) Pillsbury(R) Devils Food Cake
1 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *
1/2 Crisco(R) Pure Vegetable Oil
2 large eggs
BUTTER MOCHA FROSTING
1 pkg (1 lb.) powdered sugar (about 3 3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *
1 teaspoon vanilla extract
3 to 4 teaspoons milk

Directions

1

HEAT oven to 350°F. Coat two 9-inch round cake pans with no-stick cooking spray.
2

COMBINE cake mix, 1 1/4 cup brewed coffee, oil and eggs in large bowl with electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
3

BAKE 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
4

COMBINE powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.
5

*To make strong brewed coffee: Measure 1/4 cup Folgers(R) Classic Roast Ground Coffee for each 1 1/2 cups water. Brew as desired.