1/2 cup plus 1 Tbsp. GEVALIA Cold Brew House Blend Iced Coffee Concentrate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups powdered sugar, sifted
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Let's Make It
Heat oven to 350°F.
Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray.
Melt 4 oz. chocolate as directed on package. Combine flour, baking soda and baking powder. Beat granulated sugar and 1/2 cup butter in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in melted chocolate. Add flour mixture alternately with buttermilk, mixing well after each addition. Blend in 1/2 cup coffee concentrate. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert onto wire racks; gently remove pans and parchment. Cool cakes completely.
Melt remaining chocolate. Beat cream cheese and remaining butter in large bowl with mixer until blended. Add melted chocolate and remaining coffee concentrate; mix well. Gradually add powdered sugar, mixing well after each addition.
Stack cake layers on plate, filling and frosting layers with cream cheese frosting.
Indulge in a treat occasionally and give yourself permission to enjoy it in moderation. Healthy eating is about making good choices the majority of the time.
Substitute cooled brewed strong GEVALIA House Blend for the iced coffee concentrate.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 2g
* 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.