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Print this Recipe    Mocha 02

Chocolate-Mocha Cake

1 package chocolate cake mix or deviled food cake mix, 2 layer size
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
butter or margarine
8 ounces cream cheese, softened
3 ounces cream cheese, softened
3 cups powdered sugar
6 squares semisweet chocolate, chopped
1 tablespoon light corn syrup

Preheat oven to 350 deg. Grease 15 1/2 x 10 1/2 jelly-roll pan;
line bottom with waxed paper; grease and flour paper. Prepare cake
mix as label directs. Spoon batter into jelly-roll pan, spreading
evenly. Bake 15 to 20 minutes until toothpick inserted in center
of cake comes out clean. Cool cake in pan on wire rack 10 minutes.
Remove cake from pan; peel off and discard waxed paper. Cool cake
completely on wire rack.

In cup, mix instant coffee powder with 2 teaspoons hot water until
coffee dissolves; stir in vanilla extract. Cut 3/4 cup butter into
small pieces. In large bowl, with mixer at medium speed, beat
cut-up butter and cream cheese just until mixed. Add powdered
sugar, beat at low speed just until blended. Increase speed to
high; beat until fluffy, scraping bowl often. Reduce speed to
medium; gradually beat in coffee mixture, scraping bowl often, just
until well combined.

With serrated knife, cut cooled cake lengthwise into 3 equal pieces
for cake layers. Place one cake layer on long platter; spread with
1/2 cup coffee butter cream. Top with second layer, then 1/2 cup
coffee butter cream. Place remaining layer on top. Spoon about
1 cup butter cream into decorating bag with medium-size star tube;
set aside. With metal spatula, spread sides and top of cake with
remaining butter cream, making butter cream as smooth as possible.
Refrigerate cake until coffee butter cream is firm and cold, about
1 hour. In heavy 1 quart saucepan over low heat, heat semisweet
chocolate, corn syrup, and 1/2 cup butter until melted and smooth,
stirring frequently. Let glaze cool 5 minutes.

Tuck strips of waxed paper under cake to keep platter clean when
glazing cake. Pour glaze along top of cake, allowing some glaze
to drip down sides of cake. Refrigerate cake until glaze is set,
about 15 minutes.

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