Mochaccino Cake

• From: Eclectic Recipes

Ingredients

• Cake1 package super moist devil's food cake mix

• 1 egg

• 1 package chocolate instant pudding mix

• Frosting1/2 cup freshly ground coffee beans

• 1/4 cup cream

• 1/2 cup butter (or margarine), softened

• 1/2 cup solid vegetable shortening

• 1 tsp vanilla extract

• 4 cups sifted confectioner's sugar

• Ganache Topping2 cups whipping cream

• 16 oz chocolate chips or bar, chopped into small pieces

• 1 Tbs Kahlua coffee liqueur

A scrumptious cake that will wake you up!

Directions

• CakePrepare cake according to package directions, adding an extra egg and the package of instant pudding mix.
• Cook in two, 9-inch cake pans and let cool.
• FrostingGrind coffee beans and add to a coffee filter. Warm the cream but do not boil.
• Pour the warm cream over the coffee grounds and let drain in a bowl.
• After the cream has drained, try to press out all the cream in the coffee grounds with a spoon.
• Cream butter and shortening together. Add vanilla and blend well. Add sugar slowly, 1 cup at a time, scraping down the sides of the bowl until all of the sugar is well combined.
• Add the coffee-flavored cream a little at a time and beat until light and fluffy. Add enough cream until the desired consistency is achieved. Refrigerate until ready to use. Makes about six cups of icing.
• Ganache ToppingHeat the cream over low heat. Do not let boil and pour over chocolate in a microwave safe boil. Mix until chocolate melts.
• Add Kahlua. Cool completely.
• Refrigerate until ready to use.
• Cake AssemblyWhen cakes are completely cooled, level them if you need to.
• Prepare the frosting and frost the cakes.
• Drizzle the ganache over the top.
• Serve with coffee and coffee-flavored ice cream.