Triple-Layer Chocolate Cake

• 2 tablespoons instant coffee granules
• 1 cup water
• 1 (18 1/4 ounce) package devil's food cake mix
• 3 eggs
• 2/3 cup sour cream
• 1 cup mini chocolate chip
• Frosting
• 1 cup butter, room temperature
• 1 1/3 cups milk chocolate chips, melted and cooled
• 1 3/4 cups confectioners' sugar
• 3 tablespoons milk
• chocolate sprinkles (optional)

1. Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
2. Stir coffee granules into 1 cup water.
3. At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
4. Increase speed to medium-high; beat 2 minutes.
5. Stir in mini chips.
6. Divide batter between pans.
7. Bake 20-22 minutes or until pick inserted into centers comes out clean.
8. Cool 10 minutes; remove from pans to racks; cool.
9. At medium-high speed, beat butter and melted chips until fluffy.
10. Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
11. Place 1 cup frosting in pastry bag with large rosette tip.
12. Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
13. Top with second cake layer; spread with 3/4 cup frosting.
14. Top with remaining layer; spread top and sides of cake with remaining frosting.
15. Pipe rosettes around edge of cake.
16. If desired, sprinkle with chocolate sprinkles.

coffee granules, water, cake mix, eggs, sour cream, chocolate chip, frosting, butter, milk chocolate chips, confectioners, milk, chocolate sprinkles

Taken from www.food.com/recipe/triple-layer-chocolate-cake-288920 (may not work)