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Desserts

Double-Mocha Layer Cake

Double-Mocha Layer Cake recipe
photo by:kraft
I can't wait to make this! hansontl...The frosting is the last ingredient on the list - Cool Whip Chocolate Frosting. The cream cheese mixture is the filling.
posted by
ozscrapper
on 4/8/2013
time
prep:
30 min
total:
1 hr 43 min
servings
total:
16 servings

What You Need

1
cup  hot water
4
tsp.  MAXWELL HOUSE Instant Coffee, divided
1
pkg.  (2-layer size) chocolate cake mix
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
4
 eggs
1/3
cup  oil
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
jar  (7 oz.) JET-PUFFED Marshmallow Creme
1
tub  (10.6 oz.) COOL WHIP Chocolate Whipped Frosting, thawed

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Add hot water to 2 tsp. coffee granules in large bowl; stir until dissolved. Add cake mix, dry pudding mix, eggs and oil; beat with mixer until blended. Pour into prepared pan. Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool completely.

MELT 2 oz. chocolate as directed on package. Add to cream cheese, marshmallow creme and remaining coffee granules in large bowl; beat with mixer until blended.

USE foil handles to lift cake from pan; cut crosswise in half. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread frosting onto top and side of cake. Melt remaining chocolate; drizzle over cake.

Kraft Kitchens Tips

Size-Wise
Enjoy the great taste of mocha in this delicious cake that's the perfect dessert to serve at your next special occasion.
How to Store
Keep refrigerated.
How to Pipe Chocolate Shapes
Melt BAKER'S Baking Chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to pipe the chocolate into desired design on waxed paper-covered baking sheet. Refrigerate until firm. Carefully remove chocolate shapes from waxed paper. Use immediately or refrigerate, covered, in single layer until ready to use.
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