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