Café au Lait Cake

By Addie

Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!

Ingredients

• 1 tablespoon instant espresso coffee, (dry)
• 1 1/3 cups water
• 1 package Betty Crocker SuperMoist devil’s food cake mix
• 1/2 cup Vegetable Oil
• 3 eggs
• 2 teaspoons instant espresso coffee, (dry)
• 1 tablespoon cool water
• 1 tub Betty Crocker Whipped milk chocolate ready-to-spread frosting
• 1 1/2 cups frozen (thawed) Whipped topping
• Chocolate-covered espresso beans, if desired

Preparation

Step 1

1. Heat oven to 350°F. Grease and flour bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches.

2. Dissolve 1 tablespoon coffee in 1 1/3 cups water. Beat coffee mixture, cake mix, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour into pans.

3. Bake 8-inch rounds 33 to 38 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.

4. Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. Mix whipped topping and remaining coffee mixture in medium bowl; gently stir in 1/4 cup of the frosting mixture.

5. Place 1 cake layer, rounded side down, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other layer, rounded side up, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.