| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cakes, Chocolate |
36 |
Servings |
INGREDIENTS
| 3 |
|
Chocolate cake mix |
|
|
18.25-oz each |
| 8 |
oz |
Pkg. cream cheese, softened |
| 2 |
|
Sticks butter, softened |
|
|
8 oz each |
| 1/2 |
c |
Unsweetened cocoa powder |
|
|
firmly packed |
| 2 |
T |
Instant expresso powder or |
| 2 |
T |
Instant coffee |
| 2 |
|
1-lb boxes powdered sugar |
| 1 1/2 |
c |
Seedless raspberry jam |
| 1 1/2 |
c |
Orange marmalade |
INSTRUCTIONS
Prepare each cakes mix according to package directions, baking each in
a greased and floured 9x13-inch baking pan. When cool, remove cakes
from pans, wrap well in foil, and freeze. When ready to assemble,
prepare mocha butter cream frosting as follows: In a large mixing
bowl, beat cream cheese and butter with an electric mixer on high
speed until smooth and well blended, 2-3 minutes. Add cocoa and coffee
powder; beat well. With mixer on medium, gradually add powdered sugar
and when incorporated, turn mixer to high and beat until light and
fluffy. To assemble cakes, place one frozen cake on a large
rectangular platter or tray. Cover with raspberry jam. Top with a
second cake layer and cover with orange marmalade. Place remaining
cake on top. Frost top and sides with mocha butter cream. Refrigerate
until ready to serve. Decorate top with fresh (nontoxic) flowers,
chocolate-dipped strawberries, colored sprinkles, or piping. Source:
365 Great Chocolate Desserts. Shared and MM by Judi M. Phelps,
(G.PHELPS1) GENIE, (JPHELPS) NVN. Internet: Judi.Phelps@sjc.com or
JPHELPS@nvn.com Posted to Bakery-Shoppe Digest by angstrom@juno.com
(Angela L Gilliland) on Feb 21, 1998
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