Double-Chocolate Cappuccino Cake

Name: Double-Chocolate Cappuccino Cake
Prep time: 2 h 8 min
Cook time: 2 h 8 min
Total time: 2 h 8 min
Yield: 12
Cuisine: Global
Ingredients: 113 grams semisweet baking chocolate, chopped; 1 container Betty Crocker® Rich & Creamy dark chocolate frosting; 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix; 1 teaspoons ground cinnamon; 2 teaspoons instant espresso coffee powder, granules or crystals

You can never have too many dessert recipes, so give Double-Chocolate Cappuccino Cake From preparation to the plate, this recipe takes around 2 hours and 8 minutes. Head to the store and pick up semisweet baking chocolate, ground cinnamon, rich & creamy chocolate frosting, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Chocolate

Cinnamon

Espresso

Egg

Equipment you will use

Oven

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.

Ingredients you will need

Frosting

Coffee

Glaze

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Glaze