Café au Lait Cake

Name: Café au Lait Cake
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 1 box Betty Crocker® SuperMoist® devils food cake mix; 2 teaspoons instant espresso coffee granules; 1 container Betty Crocker® Whipped milk chocolate frosting; 1 Tbsp cool water; 296 milliliters water; 355 milliliters frozen (thawed) whipped topping

Café au Lait Cake is a gluten free and dairy free dessert. This recipe serves 12. One serving contains 160 calories, 3g of protein, and 1g of fat. From preparation to the plate, this recipe takes approximately 4 hours and 5 minutes. If you have whipped milk chocolate frosting, cool water, instant espresso coffee granules, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water.

Ingredients you will need

Baking Spray

Coffee

All Purpose Flour

Water

Equipment you will use

Oven

Bake and cool as directed.

Equipment you will use

Oven

Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.

Ingredients you will need

Whipped Topping

Frosting

Coffee

Water

Equipment you will use

Bowl

On serving plate, place 1 cake layer, rounded side down.

Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled.

Ingredients you will need

Whipped Topping

Frosting

Spread