Mochaccino Cake

Directions

1. 1
   Stir Medium Crunch OREO Pieces into cake batter.
2. 2
   Pour about 1-3/4 cups of the batter into each of 8 greased and floured 8-inch round cake pans (or 2 cake pans for trial recipe).
3. 3
   Bake as directed on cake mix package.
4. 4
   Cool cake layers in pans 10 minutes.
5. 5
   Remove from pans; cool completely on wire racks.
6. 6
   Stir coffee granules into milk.
7. 7
   Prepare mousse mix with milk mixture as directed on package.
8. 8
   Spread 1 cup of the mousse mixture onto each of 4 of the cake layers; cover with second cake layer.
9. 9
   Frost top and sides of each cake with 3 cups of the mousse mixture; sprinkle with 1/4 cup of the Small Crunch OREO Pieces.
10. 10
    Refrigerate until ready to serve.