Bourbon Chocolate Mocha Layer Cake

• PHILADELPHIA Original Cream Cheese, softened
• 2 qt. powdered sugar
• BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1 cup instant coffee or espresso powder
• 12 each round chocolate cake layers (10 inch), tops trimmed flat
• 1-1/3 cups bourbon
• 1-1/2 gal. fresh blackberries, divided

1. For trial recipe (1 cake): Beat cream cheese, sugar, chocolate and coffee with electric mixer fitted with paddle attachment until smooth and creamy.
2. Brush each cake layer with about 2 Tbsp.
3. bourbon.
4. Spread 1/4 of the cream cheese frosting onto bottom cake layer.
5. Reserve 16 berries for garnish.
6. Place half the remaining berries evenly onto frosting, pressing gently into frosting.
7. Top with second cake layer, additional frosting and remaining berries.
8. Top with third cake layer.
9. Spread remaining frosting over the entire cake, decorating top with 16 rosettes.
10. Garnish with reserved berries.

philadelphia original cream cheese, powdered sugar, chocolate, coffee, chocolate cake, bourbon, fresh blackberries

Taken from www.kraftrecipes.com/recipes/bourbon-chocolate-mocha-layer-cake-175306.aspx (may not work)