Cafeaulaitpie Recipes

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CAFé AU LAIT CAKE



Café au Lait Cake image

Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 12

Number Of Ingredients 9

1 tablespoon instant espresso coffee granules
1 1/4 cups water
1 box Betty Crocker™ Super Moist™ devil's food cake mix
Vegetable oil and eggs called for on cake mix box
2 teaspoons instant espresso coffee granules
1 tablespoon cool water
1 container Betty Crocker™ Whipped milk chocolate frosting
1 1/2 cups Cool Whip frozen whipped topping, thawed
Chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
  • Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
  • On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 31 g, TransFat 1 g

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