Mocha Layer Cake

• 1 package devil's food or chocolate cake mix (regular size)
• 1-1/3 cups brewed coffee, room temperature
• 1/2 cup canola oil
• 3 eggs
• 1/2 cup semisweet chocolate chips
• 1/2 cup butter, softened
• 1/2 cup shortening
• 4 cups confectioners' sugar
• 3/4 cup baking cocoa
• 1/4 teaspoon almond extract
• 7 tablespoons brewed coffee, room temperature, divided
• 1/2 cup semisweet chocolate chips

1. In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans.
2. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer.
3. Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake.
4. In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

chocolate cake, coffee, canola oil, eggs, chocolate chips, butter, shortening, sugar, baking cocoa, almond extract, coffee, chocolate chips

Taken from www.tasteofhome.com/recipes/mocha-layer-cake/ (may not work)