| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cakes, Chocolate |
36 |
Servings |
INGREDIENTS
| 3 |
pk |
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 |
tb |
Instant expresso powder or |
| 2 |
tb |
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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