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Chocolate Cafe Au Lait Cake

Recipe byspiersma

1/2 c butter
1 1/2 c graham cracker crumbs
1 c chocolate chips
1/2 c chopped walnuts
1 pkg (18.25 oz0 chocolate cake mix (chocolate fudge or devils food)
1 1/3 c water
1/2 c vegetable oil
3 large eggs

Whipped Cream Frosting:

1 1/2 c heavy (whipping) cream
1 T instant coffee powder
1/3 c confectioner's sugar

Preheat oven to 350. Generously grease 2 9-inch round cake pans then dust with flour.   Melt butter in medium size bowl in microwave.  Fold in graham cracker crumbs and let cool, about 15 min.  Fold in chocolate chips and walnuts; set aside.   Place cake mix, water, oil and eggs in a large bowl.  Blend with mixer on low speed for 1 min; scrape down sides.  Increase mixer speed to medium and beat for 2 min more, until well combined.  Divide batter evenly between the prepared pans, smoothing with spatula.  Sprinkle the chocolate chip-walnut mixture evely over the cake batter in both pans.  Lightly press the mixture into the batter.     Bake 32-25 min or until done  Cool in pans on wire rack 30 min.  Remove from pans and place right side up.   Pour cream into chilled bowl and beat on high until it begins to thicken.  Add coffee powder and confectioner's sugar.  Continue beating until stiff peaks form.   Place one cake layer right side up on a serving dish.  Spread half frosting on top.  Place the second layer right side up on top of the first layer.  Frost the sides of the cake with the remaining frosting.  Do not frost the top of the cake.   Chill until time to serve.  Store, covered, in the refrigerator for up to 5 days.                        



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