Chocolate cafe au lait cake

12 servings

Ingredients

Quantity Ingredient
1 Stick margarine
1½ cup Graham cracker crumbs
6 ounces Semisweet chocolate chips
½ cup Walnuts; chopped
1 pack Devil's food or chocolate fudge cake mix; (18.25 oz
1½ cup Heavy cream
1½ tablespoon Instant coffee powder
⅓ cup Powdered sugar; sifted

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:57 1. Melt margarine in a medium saucepan over low heat, or in a 1-qt glass bowl in a microwave on High 1 to 1¼ mins. Stir in graham cracker crumbs and let cool. When cool, stir in chocolate chips and walnuts; set aside.

2. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.

Prepare cake mix according to package directions. Turn batter into prepared pans. Sprinkle crumb-walnut-chocolate chip mixture over cake batter, dividing evenly between pans. Using fingertips or back of a spoon, lightly press mixture into batter ( crumb mixture should not sink all the way into batter).

3. Bake cake as package directs (30 to 35 mins), or until a cake tester inserted in center comes out clean. Remove cakes from oven; let cool completely in pans before unmolding. Keep layers crumb sides up.

4. In a medium bowl, beat cream, coffee powder, and powdered sugar with an electric mixer on high until stiff. Place 1 cooled cake layer, crumb side up, on a serving plate. Spread ¾ of whipped cream mixture over cake. Top with remaining cake layer, crumb side up.

Frost sides of cake with remaining whipped cream; do not frost top of cake. Refrigerate until serving time.

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