Prep Time 15m
Cook Time 33m
Ready Time 120m
Yield 12 servings


Ingredients
MOCHA CHOCOLATE CAKE
  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup strong brewed Millstone® Breakfast Blend Premium Ground Coffee, cooled to room temperature *
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
BUTTER MOCHA FROSTING
  • 1 (1 lb.) package powdered sugar (about 3 3/4 cups)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup strong brewed Millstone® Breakfast Blend Premium Ground Coffee, cooled to room temperature *
  • 1 teaspoon vanilla extract
  • 3 to 4 teaspoons milk
Preparation Directions
  • Step 1For Cake: HEAT oven to 350°F. Coat two 9-inch round cake pans with no-stick cooking spray. Combine cake mix, 1 cup brewed coffee, oil and eggs in large bowl with electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
  • Step 2Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
  • Step 3For Butter Mocha Frosting: COMBINE powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.
  • Tip*to make strong brewed coffee: Measure 1/4 cup Millstone® Bed & Breakfast Blend® Coffee for each 1 1/2 cups water. Brew as desired.
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