Mocha Torte

By ezunich

Ingredients

• 1 1/4 cups water
• 1/4 cup instant coffee granules, divided
• 1 (18.25 oz) package devil's food cake mix with pudding
• 1 cup butter, softened
• 2 cups powdered sugar
• 2 tbs cocoa
• 2 tbs whipping cream
• 1/4 cup coffee liqueur (optional)
• Mocha Frosting
• 3 cups powdered sugar
• 1/4 cup cocoa
• 2 tbs instant coffee granules
• 1/2 cup utter, softened
• 1 tbs vanilla
• 1 tbs coffee liqueur (1 tbs whipping cream may be substituted)

Preparation

Step 1

Stir together 1 1/4 cups water and 2 tbs coffee granules until dissolved.
Prepare cake mix according to package directions, substituting coffee mixture for water. Pour into 3 greased and floured 8 inch cake pans.
Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 to 15 minutes: remove from pans, and cool on wire racks.
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating at low speed until blended. Add remaining 2 tablespoons coffee granules, cocoa, and whipping cream, beating until blended.

Brush cake layers evenly with coffee liqueur, if desired. Spread cocoa mixture between cake layers. Spread Mocha Frosting on top and sides of cake.

Mocha Frosting:
Stir together first 3 ingredients. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar mixture, beating until spreading consistency. Stir in vanilla and coffee liqueur.