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