1 box (18.25 ounces) butter recipe chocolate cake mix
Butter
Water
Eggs
2 teaspoons instant coffee granules or crystals
2 bags (12 ounces each) semisweet chocolate chips
1 bottle (16 ounces) refrigerated hazelnut-flavor coffee creamer
1 package (8 ounces) cream cheese, softened
2 tablespoons chopped hazelnuts (filberts)
Heat oven to 350 degrees. Grease bottoms only of two 9 inch round pans. Prepare cake mix as direceted on box using butter, water, eggs and adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks.
In 3 quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes, stirringg constantly, until melted. Remove from heat; beat in cream cheese with wire whisk until smooth. Cover; refrigerate about 30 minutes.
In small microwavable bowl, reserve 1/2 cup of the chocolate mixture; set aside for topping. Beat remaining mixture on medum-high speed 8 minutes or until it forms a light and fluffy frosting.
Place 1 cake layer on serving plate, rounded side down. Spread 1 inch thick layer of frosting over cake. Top with second cake layer, rounded side up. Spread frosting on side and top of cake.
Microwave reserved 1/2 cup chocolate mixture on HIGH 30 seconds or until soft; spread over top of cake. Sprinkle hazelnuts arouond to edge. Cover loosely; refrigerate at least 1 hour before serving. Store in refrigerator.
16 servings
TIP: To keep the frosting from sticking to the plastic wrap, poke toothpicks around the outside edge of the frosted cake before covering with plastic wrap. Remove the toothpicks before serving.
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