Ingredients
1 package devil’s food or chocolate cake mix (regular size)1-1/3 cups brewed coffee, room temperature1/2 cup canola oil3 eggs1/2 cup semisweet chocolate chipsFROSTING:1/2 cup butter, softened1/2 cup shortening4 cups confectioners’ sugar3/4 cup baking cocoa1/4 teaspoon almond extract7 tablespoons brewed coffee, room temperature, divided1/2 cup semisweet chocolate chips
Preparation
In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer.
Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners’ sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake.
In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.
