Desserts

Mocha Layer Cake

photo by:kraft

Chocolate cake layers made with cake mix, pudding mix, sour cream, coffee and chocolate chunks, then spread with a coffee-flavored filling, stacked and drizzled with a cho...read more

time

prep:

30 min

total:

2 hr

servings

total:

16 servings

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What You Need

pkg. (2-layer size) chocolate cake mix

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

eggs

container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

1/2

cup oil

3/4

cup MAXWELL HOUSE INTERNATIONAL CAFÉ Suisse Mocha Café, divided

1/2

cup plus 1 Tbsp. water, divided

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

cups thawed COOL WHIP Whipped Topping

Tbsp. butter or margarine

Tbsp. light corn syrup

Make It

HEAT oven to 350°F.

BEAT cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. or until well blended. Chop 4 oz. chocolate; stir into batter. Pour into 2 greased and floured 9-inch round pans.

BAKE 40 to 45 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

STIR remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent cake on special occasions.

Storage Know-How

Store cakes filled with COOL WHIP Whipped Topping in the refrigerator.

Substitute

Prepare using your favorite flavor MAXWELL HOUSE INTERNATIONAL CAFÉ Coffee.

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sharonkay24

posted:2/20/2013

This is a very moist cake, delicious. My hushand doesn't like chocolate cake very well but said this was the best chocolate cake I've ever made. I didn't make the filling for center, because people said it slide and didn't stay together. So I doubled the topping and put it on each layer and then stacked it.

a cook

posted:12/28/2012

This was very good with just the right amount of mocha coffee flavor. The cool whip in the middle oozed out so you don't need quite 2 cups.

a cook

posted:7/7/2011

Can i use devils food cake instead of chocolate cake mix.. ??

a cook

posted:12/10/2009

This cake was delicious! However, the Cool Whip in the center squished out because of the weight of the top layer. Next time I will keep the layers separate and put a little of the chocolate and Cool Whip on top of each(this will make the slices more reasonable serving sizes too).

a cook

posted:7/28/2009

Dumb question, but do you use 3/4 cup coffee granules or liquid coffee?

a cook

posted:1/5/2009

Although I loved this cake, mine looked nothing like the picture. How on earth did they get the filling to be that thick and support the weight of the top layer? Mine instantly flattened.

MelissaCundapi

posted:8/22/2008

Delicious! I might skip the coffee in the whip cream layer- the cake has enough. When you store this cake the coffee taste becomes bitter in the whip cream. I can't wait to make this cake again!

orangeblossoms

posted:6/26/2008

Husband and I loved it!!!! Next time I will try using the whipped center as the topping instead. Hopefully this will prevent the infamous slippery top layer many have encountered, myself included! A must try treat!!

wenchfiona

posted:7/2/2007

Very decadent! The whipped cream tends to mush weird but who cares?!

bgerren3

posted:1/1/2007

make sure you layer the cool whip and layers right before you eat it, or the cool whip may melt. even so, it was still a huge hit as a birthday cake for my mother.