Mocha Layer Cake

Ingredients

• 1 package (18 1/4 oz.) Devil’s food or chocolate cake mix
• 1 1/3 cups brewed coffee, room temperature
• ½ cup vegetable oil
• 3 eggs
• ½ cup semisweet chocolate chips
• Frosting:
• ½ cup butter, softened
• ½ cup shortening
• 4 cups confectioners’ sugar
• ¾ cup baking cocoa
• ¼ teaspoon almond extract
• 7 tablespoons brewed coffee, room temperature, divided
• ½ cup semisweet chocolate chips

Directions

1. Combine dry cake mix, coffee, oil, and eggs. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes.
2. Pour into 2 greased and floured 8-inch round cake pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes, then invert onto a wire rack.
3. Sprinkle each cake with ¼ cup chocolate chips. When melted, gently spread the chocolate over the cakes. Place cakes in the freezer.
4. Meanwhile, for the frosting: cream butter, shortening, and sugar in a mixing bowl. Beat in cocoa and extract. Add 5 tablespoons coffee, one tablespoon at a time, beating until light and fluffy. Spread between layers and over the top and sides of the cake.
5. In a saucepan, heat chocolate chips and remaining coffee until melted. Stir until smooth. Pour over cake, carefully, spread over top, and drizzle down sides.