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Mocha Fudge Cake
Makes 12 to 16 servings
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Ingredients
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4
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cups frozen non-dairy whipped topping, thawed, divided
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1
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package DUNCAN HINES® Moist Deluxe® Butter Recipe Fudge Cake Mix
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1
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tablespoon instant coffee granules
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1
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teaspoon warm water
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1
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cup hot fudge ice cream topping
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1. Preheat oven to 375°F. Grease and flour two 9-inch round cake pans.
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2. Prepare, bake and cool cake following package directions for basic recipe.
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3. Combine coffee and water in medium bowl. Stir until coffee crystals are dissolved. Add fudge topping and mix well. Fold 2 cups whipped topping into fudge topping mixture. Refrigerate 30 minutes.
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4. To assemble, 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.
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© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
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Click here for printable version