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Chocolate Cream Cake

1 pkg. Betty Crocker fudge frosting mix
1 1/2 cups whipping cream
2 tsp. powdered instant coffee
1 pkg. Betty Crocker milk chocolate cake mix
1 tbsp. powdered instant coffee
Thin Icing (below)

Thin Icing:
remaining frosting mix (dry)
1/2 tsp. powdered instant coffee
2 to 3 tbsp. hot water
1 tbsp. light corn syrup

In small mixer bowl, chill 2 cups of the frosting mix (dry), the whipping cream and 2 tsp. coffee at least 1 hour.
Bake cake mix in 2 layer pans (9"), as directed on package except -- add 1 tbsp. coffee to the dry mix.
Split cake to make 4 layers.
Beat frosting mixture until stiff; fill layers.
Spread top of cake with icing, allowing some to drizzle down side.
If you wish, garnish cake with chocolate curls.
Chill cake before serving.

Thin Icing:
Blend remaining frosting mix, coffee, hot water and corn syrup; beat until smooth.
Add 1 to 2 tsp. water if necessary.
 

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Lemon Cream Cake:
Substitute lemon frosting mix for the chocolate fudge frosting mix, 1 tsp vanilla for the 2 tsp instant coffee and lemon cake mix for the milk chocolate cake mix. Omit instant coffee in cake mix and icing.
 
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