Makes:
16 servings
Total Time:
1 hr 40 min
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 1-1/2 cups butter, room temperature, divided
- 1/2 cup mini chocolate chips
- 1 pkg. (18.25 oz.) yellow cake mix
- 3 large eggs
- 2 Tbsp. instant coffee granules
- 1 pkg. (16 oz.) + 1 cup confectioners' sugar, divided
- 1 pkg. (8 oz.) Philadelphia Light Cream Cheese, room temperature
- 1 tsp. vanilla
- 2 cups thawed Cool Whip Frozen Whip Cream
make it
Preheat oven to 350. Coat 2 (9") round cake pans with cooking spray. Melt 1/2 cup butter, cool slightly. Toss chips with 1 Tbsp. cake mix, reserve. On medium speed, beat remaining cake mix with 1 cup water, eggs and melted butter until just blended. Beat until fluffy 2-3 min. Stir in reserved chips.
Divide batter between pans evenly. Bake 25 min or until toothpick inserted in center of cake comes out clean. Cool 5 min. Transfer from pans to racks.
Stir coffee into 1/3 cup hot water until dissolved. Reserve 2 Tbsp. Brush warm cake layers with remaining coffee mix. Cool completely. In bowl, on medium-high speed, beat remaining butter until fluffy, 2-3 min. On low speed gradually beat in 1 pkg. confectioners' sugar and reserved 2 Tbsp. coffee until blended. On med-high speed, beat until fluffy. Reserve. In separate bowl, on med-high speed, beat cream cheese with vanilla with remaining 1 cup sugar until blended and fluffy. Transfer 1 cake layer to serving plate, spread with cream cheese mix to within 1/2" of edge. Top with remaining cake layer. Spread cake top and sides with reserved coffee frosting. Using spoon, top cake with thawed whip cream.
Notes
A little hard to make, but very worth it. Listen to the "aahs" and "oohs" your quests will make.
