Post by Loupy on Jun 25, 2011 22:27:31 GMT -7
Mocha Layer Cake
Photo: Kraft Kitchens
Prep Time: 30 min
Total Time: 2 hr 0 min
Makes: 16 servings
What You Need
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1 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
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
2 cups thawed COOL WHIP Whipped Topping
2 Tbsp. butter or margarine
1 Tbsp. light corn syrup
Directions:
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 chocolate squares; 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 Kitchen Tips
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.
NUTRITION INFORMATION
Calories 400
Total fat 23g
Saturated fat 10g
Cholesterol 65mg
Sodium 310mg
Carbohydrate 49g
Dietary fiber 2g
Sugars 33g
Protein 5g
www.kraftbrands.com/breakstones/shared/recipe
Photo: Kraft Kitchens
Prep Time: 30 min
Total Time: 2 hr 0 min
Makes: 16 servings
What You Need
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1 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
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
2 cups thawed COOL WHIP Whipped Topping
2 Tbsp. butter or margarine
1 Tbsp. light corn syrup
Directions:
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 chocolate squares; 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 Kitchen Tips
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.
NUTRITION INFORMATION
Calories 400
Total fat 23g
Saturated fat 10g
Cholesterol 65mg
Sodium 310mg
Carbohydrate 49g
Dietary fiber 2g
Sugars 33g
Protein 5g
www.kraftbrands.com/breakstones/shared/recipe
