| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Butter Fudge Cake Mix |
| 1 |
c |
Hot fudge ice cream topping |
| 1 |
ts |
Folger's Instant Coffee |
| 4 |
c |
Cool Whip |
INSTRUCTIONS
Preheat oven to 375~. Grease and flour two 9" round pans. Prepare, bake,
and cool cake following package directions For filling, combine hot fudge
topping and coffee crysta;s in medium saucepan. Heat until coffee crystal
are dissolved. Cool. Fold 2 cups whipped topping into fudge topping
mixture. Refrigerate 30 minutes. Place one cake layer on serving plate.
Spread with 1 cup filling. Top with second cake layer. Add remaining 2 cups
whipped topping to remaining filling. Frost top and sides of cake with
topping mixture. Tip: Garnish with chocolate curls, coated coffee beans, or
grated chocolate.
Posted to MC-Recipe Digest V1 #843 by Lynda Beaugez <beaugez@bellsouth.net>
on Oct 13, 1997
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