Cafe au Lait Cake
1 Tbsp instant expresso coffee (dry)
1 1/3 cups water
1 box devil’s food cake mix
Vegetable oil and eggs called for on cake mix box
2 tsp instant expresso coffee (dry)
1 Tbsp cool water
1 container whipped milk chocolate frosting
1 1/2 cups frozen (thawed) whipped topping
Chocolate-covered espresso beans, if desired
1. Heat oven to 350 degrees F (325 F for dark or nonstick pans). Grease and flour bottoms of two 8-inch or 9-inch round pans. Dissolve 1 Tbsp coffee in 1 1/3 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
2. Dissolve 2 tsp coffee in 1 Tbsp cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, gently stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
3. Place 1 cake layer, rounded side down, on serving plate. 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 1-2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
If the cake is served just after chilling, the espresso flavor will be mild. The flavor develops more fully as it continues to chill, and if served the next day, the flavor will be stronger.