Mocha Fudge Marble Delight
|Marble cake mix||1 Cup (16 tbs) (1 Package, Duncan Hines)|
|Coffee crystals||1 Tablespoon (Folgersa)|
|Ground cinnamon||1 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Oil||1⁄3 Cup (5.33 tbs) (Crisco Puritan Oil)|
|Coffee crystals||1 Teaspoon (Folgersa)|
|Ground cinnamon||1⁄4 Teaspoon (Frosting)|
|Hot water||1⁄4 Teaspoon (Frosting)|
|Skim milk||1 1⁄4 Cup (20 tbs) (Frosting)|
|Instant pudding and pie filling mix||1 (1 Package Sugar Free Chocolate Flavor)|
|Whipped topping mix||1 1⁄3 Ounce|
Preheat oven to 350°F.
Grease and flour two 8- or 9-inch round cake pans.
For Cake, empty cake mix into large bowl.
Add coffee crystals and cinnamon, if desired.
Add egg whites, water and oil.
Prepare, bake and cool cake following package directions for No Cholesterol recipe.
For Frosting, combine coffee, cinnamon and hot water in custard cup.
Place milk in large bowl.
Add pudding mix and topping mix.
Blend at low speed of electric mixer.
Blend in coffee mixture.
Beat at high speed 2 to 3 minutes or until stiff, scraping sides and bottom of bowl frequently.
Spread between layers, on sides and on top of cake.
Sprinkle with chocolate jimmies, if desired.