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Category: Tortes
Prep Time: Cook Time: Total Time:
1 1/4 cups water
1/4 cup instant coffee granules, divided
1 (18.25 oz) pkg devil's food cake mix with pudding
1 cup butter, softened
2 cups powdered sugar
2 tbsp cocoa
2 tbsp whipping cream
1/4 cup coffee liqueur (optional)
Mocha Frosting (recipe follows)
Garnishes: fresh grapes and strawberries
Stir together 1 1/4 cups water and 2 tbsp instant coffee granules until completely dissolved. Prepare cake mix according to pkg directions, substituting coffee mixture for water. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 to 15 minutes; remove from pans, and cool completely on wire racks.
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating at low speed until blended. Add remaining 2 tbsp coffee granules, cocoa, and cream, beating until blended. Brush cake layers evenly with coffee liqueur, if desired. Spread cocoa mixture between cake layers. Spread Mocha Frosting on top and sides of cake. Garnish, if desired.
Mocha Frosting
3 cups powdered sugar
1/4 cup cocoa
2 tbsp instant coffee granules
1 tbsp hot water
1 tbsp vanilla extract
3 tbsp whipping cream
1/2 cup butter, softened
Stir together powdered sugar and cocoa; set aside.
Dissolve coffee granules in 1 tbsp hot water; stir in vanilla and cream.
Beat butter at medium speed with an electric mixer until creamy; add sugar mixture alternately with coffee mixture, beginning and ending with sugar mixture and beating until spreadable consistency.
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MOCHA TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
1 1/4 cups water
1/4 cup instant coffee granules, divided
1 (18.25 oz) pkg devil's food cake mix with pudding
1 cup butter, softened
2 cups powdered sugar
2 tbsp cocoa
2 tbsp whipping cream
1/4 cup coffee liqueur (optional)
Mocha Frosting (recipe follows)
Garnishes: fresh grapes and strawberries
Stir together 1 1/4 cups water and 2 tbsp instant coffee granules until completely dissolved. Prepare cake mix according to pkg directions, substituting coffee mixture for water. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 to 15 minutes; remove from pans, and cool completely on wire racks.
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating at low speed until blended. Add remaining 2 tbsp coffee granules, cocoa, and cream, beating until blended. Brush cake layers evenly with coffee liqueur, if desired. Spread cocoa mixture between cake layers. Spread Mocha Frosting on top and sides of cake. Garnish, if desired.
Mocha Frosting
3 cups powdered sugar
1/4 cup cocoa
2 tbsp instant coffee granules
1 tbsp hot water
1 tbsp vanilla extract
3 tbsp whipping cream
1/2 cup butter, softened
Stir together powdered sugar and cocoa; set aside.
Dissolve coffee granules in 1 tbsp hot water; stir in vanilla and cream.
Beat butter at medium speed with an electric mixer until creamy; add sugar mixture alternately with coffee mixture, beginning and ending with sugar mixture and beating until spreadable consistency.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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