Mocha Chocolate Cake with Butter Mocha Frosting

By Hklbrries

Ingredients

• Cake:
• Crisco Original No-Stick Cooking Spray
• 1 (18.25) ounce package Pillsbury's Devil's Food Cake Mix
• 1 1/4 cups strong brewed Folgers Classic Roast Coffee, cooled to room temperature
• 1/2 cup Crisco Pure Vegetable Oil
• 3 large eggs
• Butter Mocha Frosting:
• 1 (1 pound) package confectioners' sugar (about 3 3/4 cups)
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/4 cup butter, softened
• 1/4 cup strong brewed Folgers Classic Roast Coffee, cooled to room temperature
• 1 tsp vanilla extract
• 3 to 4 tsp milk

Preparation

Step 1

Preheat oven to 350 F. Coat two (9-inch) round cake pans with cooking spray.

Combine cake mix, 1 1/4 cups brewed coffee, oil and eggs in a large bowl with an electric mixer until moistened. Beat for 2 minutes on medium speed. Pour into the prepared pans.

Bake for 29 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Remove from the pans and place on a rack to cool completely.

To prepare the frosting, combine confectioners' sugar, cocoa and salt in a large bowl. Beat in butter with an electric mixer on low speed. Gradually add coffee, vanilla and enough milk to make a smooth and spreadable frosting.

Spread the frosting between the cake layers and on the top and sides.