Mocha Chocolate Cake with Butter Mocha Frosting

Makes 12 servings

Ingredients:
MOCHA CHOCOLATE CAKE
Crisco® Original No-Stick Cooking Spray
1 (18.25-ounce) package Pillsbury® Devil's Food Cake
1-1/4 cups Folgers Classic Roast® Coffee, brewed strong*, cooled to room temperature
1/2 cup Crisco® Pure Vegetable Oil
3 large eggs

BUTTER MOCHA FROSTING
1 (1-pound) package powdered sugar (about 3-3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup Folgers Classic Roast Coffee, brewed strong*, cooled to room temperature
1 teaspoon vanilla extract
3 to 4 teaspoons milk

Directions:
1. Heat oven to 350° F. Coat two 9-inch round cake pans with no-stick cooking spray.
2. Combine cake mix, 1-1/4 cups brewed coffee, oil, and eggs in a large bowl with an electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
3. Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
4. Combine powdered sugar, cocoa, and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla, and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.

* To make 1-1/2 cups strong brewed coffee: Measure 1/2 cup Folgers Classic Roast ground coffee and 2 cups cold water into a drip coffeemaker. Brew as directed and cool to room temperature.

I am glad we use Folger's