Gluten-Free Chocolate Espresso Cake

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.

Beat cake mix, 1 cup coffee, the butter and eggs in large bowl on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edges of pan; remove from pan to wire rack. Cool completely.

In small bowl, stir together frosting and 2 tablespoons coffee; set aside. In large bowl, beat whipping cream to stiff peaks. Beat frosting mixture into whipping cream until stiff enough to spread.

Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread one third of the whipped cream mixture over cake; top with remaining cake half, cut side down. Spread remaining whipped cream mixture over top and side of cake. Arrange espresso beans over cake. Refrigerate at least 1 hour before serving. Refrigerate any remaining cake.