Double Choclate Mocha Cake

I made this cake for the "Wear Something Red Tea" at church. It was a modification of a cake I made a couple of months ago. Mini semi-sweet chocolate chips give this moist cake a little crunch. The mocha buttercream frosting adds a good balance of coffee and chocolate. YUM!

INGREDIENTS:

1 (18.25 ounce) package chocolate fudge cake mix
1 1/2 cups milk
3 eggs
3/4 cup vegetable oil
1 (3.5 ounce) package instant chocolate pudding mix
1 tsp vanilla
¾ cup semi-sweet mini chocolate chips

1. Preheat oven to 325 degrees F. Grease and flour 3 - 9 inch cake pans.
2. In a large bowl, combine cake mix, milk, eggs, oil, instant pudding mix, vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in chocolate chips. Pour batter into prepared pans.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. It works best if the cakes cool completely, are wrapped tightly in plastic wrap and are refrigerated overnight.

MOCHA BUTTERCREAM FROSTING:

2 cups butter, at room temperature
5 ¾ cups powdered sugar
½ cup cocoa powder
1 tbls vanilla extract
¼ cup + 2 tbs instant coffee, dissolved in a splash of hot water

Add cocoa powder to powdered sugar. Cream butter. Gradually add sugar/cocoa mixture to the butter. Once incorporated well add vanilla and dissolved instant coffee.

The frosting spreads the best at room temperature.

If Desired: 1 tin Pepperidge Farm Pirouettes

Allow buttercream frosting to slightly set in the refrigerator. Break cookies and place around the cake.

ENJOY!