Prep Time 15m
Cook Time 33m
Ready Time 120m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2 cups sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1 teaspoon vanilla extract
  • 1 cup Dunkin' Donuts® Dunkin' Dark® Coffee, brewed strong*, cooled to room temperature
  • 1 (2 lb.) package powdered sugar (about 7 1/2 cups), sifted
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2/3 cup Dunkin' Donuts® Dunkin' Dark® Coffee, brewed strong*, cooled to room temperature
  • 2 teaspoons vanilla extract
  • 2 to 3 tablespoons milk
  • Chocolate decorator sprinkles
Preparation Directions
  • Step 1Heat oven to 350°F. Coat two 9-inch round cake pans with no-stick cooking spray. Line pans with parchment paper. Coat with no-stick cooking spray.
  • Step 2For Dark Chocolate Cake: COMBINE flour, sugar, cocoa, baking soda, baking powder and salt in large mixing bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes with electric mixer. Stir in cooled coffee. Pour into prepared baking pans.
  • Step 3Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans and place on cooling rack to cool completely.
  • Step 4For Mocha Frosting: COMBINE powdered sugar, cocoa and salt in a large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake. Garnish with chocolate decorator sprinkles.
  • TipTo Make Strong Brewed Coffee: Measure 4 heaping tablespoons Dunkin' Donuts® Dunkin' Dark Roast ground coffee and 12 ounces cold water into a drip coffeemaker.
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