I got this recipe from Cake Central. I have gotten quite a few compliments on it when I filled it with whipped chocolate ganache and iced it with buttercream. I hope it works out for you!!
This is an adaptation from a Sandra Lee recipe posted on the Food Network Website. I served this at a party and it was the most popular dessert by far.
Cake Ingredients 1 Yellow Cake Mix 1-1/4 C Milk 1/3 C Vegetable Oil 3 Eggs 1 tsp Vanilla 1/3 C Instant Coffee Crystals 2 T Hot Water
Filling / Frosting Ingredients 2 – 3 C Butter Cream Frosting 1 – 2 Tbsp Cocoa Powder 1 – 2 Tbsp Instant Coffee Crystals 1 – 2 tsp Hot Water
Sift the cake mix to remove lumps. Combine the cake mix with milk, oil, eggs, and vanilla. Mix the instant coffee with hot water and add to cake batter. Bake at 325 for a moist cake. This recipe makes 2 thin 8-inch layers. It did not bake well in a bundt pan. For filling combine the instant coffee with hot water. Mix cocoa powder and coffee liquid into prepared frosting to taste. Fill and frost cake if desired. Cake can also be frosted with vanilla butter cream. Crushed chocolate covered expresso beans could be used as a garnish or added to the filling for crunch.