Mocha Chocolate Cake with Butter Mocha Frosting
1 cup strong brewed , cooled to room temperature *
3 large eggs
1 (1 lb.) package powdered sugar (about 3 3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup strong brewed , cooled to room temperature *
1 teaspoon vanilla extract
3 to 4 teaspoons milk
HEAT oven to 350°F. Coat two 9-inch round cake pans with no-stick cooking spray.
COMBINE cake mix, 1 cup brewed coffee, oil and eggs in large bowl with electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
BAKE 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
For Butter Mocha Frosting: COMBINE powdered sugar, cocoa and salt in 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.
Serving Size (1 slice, 1/12 of cake), Calories 450 (Calories from Fat 150), Total Fat 17g (Saturated Fat 5g, Trans Fat g), Cholesterol 65mg, Sodium 430mg, Total Carbohydrate 73g (Dietary Fiber 2g, Sugars 56g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.