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Café au Lait Cake
Café au Lait Cake
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Prep Time:
20 minutes
Total Time:
4 hours 5 minutes
Indulge in a decadent chocolate coffee dessert, perfect for coffee lovers!
Ingredients:
  • 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 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • Chocolate-covered espresso beans, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or use baking spray with flour. Prepare a coffee mixture by dissolving 1 tablespoon of coffee in 1 1/4 cups of water. Follow the cake mix instructions, replacing the water with the coffee mixture. Bake and allow to cool following the package directions.
  • Mix 2 teaspoons of coffee with 1 tablespoon of cool water until dissolved. Combine 2 teaspoons of the coffee mixture with the frosting. In a medium bowl, gently fold whipped topping into the rest of the coffee mixture. Then, fold in 1/4 cup of the frosting mixture.
  • Place 1 cake layer, rounded side down, on a serving plate. Spread half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Add the second layer, rounded side up. Frost the sides and top of the cake with frosting. Pipe the remaining whipped topping mixture around the top of the cake. Chill in the refrigerator for 1 to 2 hours. Garnish the top of the cake with espresso beans before covering and storing in the refrigerator.

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