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
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.