Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick margarine |
| 1½ cup | Graham cracker crumbs |
| 6 ounces | Semisweet chocolate chips |
| ½ cup | Walnuts; chopped |
| 1 pack | Devil's food or chocolate fudge cake mix; (18.25 oz |
| 1½ cup | Heavy cream |
| 1½ tablespoon | Instant coffee powder |
| ⅓ cup | Powdered sugar; sifted |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:57 1. Melt margarine in a medium saucepan over low heat, or in a 1-qt glass bowl in a microwave on High 1 to 1¼ mins. Stir in graham cracker crumbs and let cool. When cool, stir in chocolate chips and walnuts; set aside.
2. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.
Prepare cake mix according to package directions. Turn batter into prepared pans. Sprinkle crumb-walnut-chocolate chip mixture over cake batter, dividing evenly between pans. Using fingertips or back of a spoon, lightly press mixture into batter ( crumb mixture should not sink all the way into batter).
3. Bake cake as package directs (30 to 35 mins), or until a cake tester inserted in center comes out clean. Remove cakes from oven; let cool completely in pans before unmolding. Keep layers crumb sides up.
4. In a medium bowl, beat cream, coffee powder, and powdered sugar with an electric mixer on high until stiff. Place 1 cooled cake layer, crumb side up, on a serving plate. Spread ¾ of whipped cream mixture over cake. Top with remaining cake layer, crumb side up.
Frost sides of cake with remaining whipped cream; do not frost top of cake. Refrigerate until serving time.