Makes:
16 servings, one slice each
Total Time:
2 hr
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 1 pkg. (2 layer size) devil's food chocolate cake mix
- 1 1/4 cups cold coffee (or water)
- 3 large eggs
- 6 Tablespoons butter, softened
- 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
- 1 1/2 cups powdered sugar
- 3 Tablespoons Cocoa
- 1 tub (8 oz.) Cool Whip Topping, thawed
- 3 Tablespoons powdered sugar, mixed with 1/2 tsp. cocoa
make it
PREHEAT oven to 350 F. Grease and flour two 9-inch pans. Beat cake mix, coffee, eggs, butter, in a large bowl with an electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 28 to 30 minutes until wooden toothpick inserted in center comes out clean. Cool in pans 10 min. Remove from pans to wire racks. Cool completely. Beat cream cheese in a medium size bowl with electric mixer on medium speed until creamy. Add powdered sugar, 3 Tbsp. cocoa, and mix well. Add Cool Whip, mix until well blended.
CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading 1/3 of filling between layers. Do not frost top. Sprinkle or sift powdered sugar and cocoa mix onto top of cake just before serving. Store leftover cake in refrigerator.
Notes
I liked the 4 layered pumpkin cake, so I made a chocolate version. I like the added richness of coffee in chocolate cakes, but it is not necessary, I just had it available, and used it!
