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Double-Chocolate Cappuccino Cake

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By Betty Crocker Kitchens
Updated Aug 30, 2011
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Chocolate and coffee marry for a sophisticated flavor jolt in an all-American dessert favorite: chocolate-frosted layer cake!

Double-Chocolate Cappuccino Cake

  • Prep Time 20 min
  • Total 2 hr 8 min
  • Servings 12
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds--except add 1 tablespoon espresso and the cinnamon with the eggs, and stir in the chocolate just before pouring into pans.
  • Step 
    2
    To make glaze, spoon frosting into small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until slightly melted. Stir in 2 teaspoons coffee until blended.
  • Step 
    3
    Place 1 cake layer, rounded side down, on serving plate. Carefully spread almost half the glaze to edge of layer, allowing some to drip down side. Top with second layer, rounded side up. Carefully spread remaining glaze to edge of top layer, allowing some to drip down side. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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