Glazed Mocha Cake Ring

• Mocha Cake Ring
• 1 gal. white cake mix
• 1-3/4 qt. brewed double-strength Dark Roast GEVALIA Kaffe, chilled
• 1 qt. miniature semi-sweet chocolate chips, divided
• Glaze
• 1-3/4 qt. sifted powdered sugar
• 2/3 cup hot water
• 2 tsp. vanilla
• 1 cup miniature semi-sweet chocolate chips

1. Mocha Cake Ring: Prepare cake batter as directed on package, substituting coffee for the water.
2. Stir in chocolate chips.
3. Pour about 1-1/4 qt.
4. (5 cups) batter into each of 4 greased and floured 10-inch fluted tube pans (or into 1 pan for trial recipe).
5. Bake in 300 degrees F convection oven 32 min.
6. or until toothpick inserted near centers comes out clean.
7. Cool 10 min.
8. Loosen cakes from sides of pans with knife or metal spatula.
9. Invert cakes onto wire racks; remove pans.
10. Cool cakes completely.
11. Glaze: Whisk powdered sugar, water and vanilla until well blended; let stand until of desired glazing consistency.
12. Spoon about 2/3 cup over top of each cake, letting glaze drip down sides.
13. Sprinkle chocolate chips over glaze.
14. Let stand until glaze is firm.

mocha cake ring, white cake, gevalia kaffe, semisweet chocolate chips, powdered sugar, water, vanilla, semisweet chocolate chips

Taken from www.kraftrecipes.com/recipes/glazed-mocha-cake-ring-119396.aspx (may not work)