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Recipe
Chocolate Cafe Au Lait Cake Recipe
| Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 125 | 44% |
| Total Fat 14.15g | 18% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 212mg | 9% |
| Potassium 127mg | 4% |
| Total Carbs 35.03g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 17.45g | 12% |
| Protein 3.8g | 6% |
Ingredients Convert Measures
- 1 stk (4 ozs.) margarine
- 1 1/2 c. Graham cracker crumbs
- 6 ounce Semisweet chocolate chips (1 c.)
- 1/2 c. Minced walnuts
- 1 pkt (18.25-oz) devil's food o chocolate fudge cake mix
- 1 1/2 c. Heavy cream
- 1 1/2 Tbsp. Instant coffee pwdr
- 1/3 c. Sifted powdered sugar
Directions
- Heat margarine in a medium saucepan over low heat, or possibly in a 1-qt glass bowl in a microwave oven on High 1 to 1-1/4 min. Stir in graham cracker crumbs and let cold. When cold, stir in chocolate chips and walnuts; set aside. Preheat oven to 350 degrees. 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 mix over cake batter, dividing proportionately between pans. Using fingertips or possibly back of a spoon, lightly press mix into batter (crumb mix shouldn't sink all the way into batter.) Bake cake as package directs (30 to 35 min), or possibly till cake tester inserted in center comes out clean. Remove cakes from oven; let cold completely in pans before unmolding. Keep layers crumb side up. In a medium bowl, beat cream, coffee pwdr, and powdered sugar with an electric mixer on high speed till stiff. Place one cooled cake layer, crumb side up, on a serving plate. Spread three quarters of whipped cream mix over cake. Top with remaining cake layer, crumb side up. Frost sides of cake with remaining whipped cream; don't frost top of cake. Chill till serving time.
