Double-Mocha Layer Cake

• 1 cup hot water
• 4 tsp. MAXWELL HOUSE Instant Coffee, divided
• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 4 eggs
• 1/3 cup oil
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 container (16 oz.) ready-to-spread chocolate frosting
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Line 13x9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides; spray with cooking spray.
3. Add hot water to 2 tsp.
4. coffee granules in large bowl; stir until dissolved.
5. Add cake mix, dry pudding mix, eggs and oil; beat with mixer until blended.
6. Pour into prepared pan.
7. Bake 30 to 33 min.
8. or until toothpick inserted in center comes out clean.
9. Cool completely.
10. Melt 2 oz.
11. chocolate as directed on package.
12. Add to cream cheese, marshmallow creme and remaining coffee granules in large bowl; beat with mixer until blended.
13. Use foil handles to lift cake from pan; cut crosswise in half.
14. Stack cake layers on plate, spreading cream cheese mixture between layers.
15. Spoon frosting into medium bowl.
16. Add COOL WHIP; whisk until blended.
17. Spread onto top and side of cake.
18. Melt remaining chocolate; drizzle over cake.

water, coffee, chocolate cake mix, eggs, oil, chocolate, philadelphia cream cheese, jetpuffed marshmallow creme, ready

Taken from www.kraftrecipes.com/recipes/double-mocha-layer-cake-139185.aspx (may not work)