Chocolate Fantasy Cake
|Chocolate fudge cake mix||15 1⁄4 Ounce (1 Package, Betty Crocker Super Moist)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Coffee/Coffee liqueur||1 Tablespoon (Prepared)|
|Chocolate mocha mousse||1 Cup (16 tbs)|
|Whipped chocolate frosting||1 Cup (16 tbs)|
1. Heat oven to 350°. Grease bottoms and sides of 3 round pans, 8 or 9x 1 1/2 inches, with shortening; lightly flour. Beat cake mix, water, oil, coffee and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour into pans. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.) Bake about 20 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
2. Make Chocolate Mocha Mousse and Chocolate Whipped Cream Frosting.
3. Place 1 cake layer on plate; spread with half of the mousse. Repeat with second layer and remaining mousse. Top with remaining layer. Frost side and top of cake with frosting. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.