6-Layer Mocha Cake Recipe
Ingredients
1 (1-pound 2 l/2-bunce) package devil's food cake mix
2 cups heavy cream
2 tablespoons sweetened instant cocoa mix
2 teaspoons dry instant coffee
Directions
Prepare cake batter, following package directions.
Bake in two 8-inch layers, dividing batter evenly between pans, according to package directions.
Cool in pan 5 minutes.
Loosen sides with spatula.
Remove to wire rack.
Cool completely.
Combine cream, cocoa mix and instant coffee.
Chill 30 minutes.
Beat at high speed until thick and spreadable.
Sweeten to taste.
Carefully divide each cake layer horizontally into 3, making 6 layers total.
Sandwich layers together, using 1/2 cup frosting between each pair.
Frost top and sides with remaining frosting.
Chill 1 hour or until serving time.
Bake in two 8-inch layers, dividing batter evenly between pans, according to package directions.
Cool in pan 5 minutes.
Loosen sides with spatula.
Remove to wire rack.
Cool completely.
Combine cream, cocoa mix and instant coffee.
Chill 30 minutes.
Beat at high speed until thick and spreadable.
Sweeten to taste.
Carefully divide each cake layer horizontally into 3, making 6 layers total.
Sandwich layers together, using 1/2 cup frosting between each pair.
Frost top and sides with remaining frosting.
Chill 1 hour or until serving time.
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