The best delicious Chocolate Cafe Au Lait Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cafe Au Lait Cake recipe today!
Hello my friends, this Chocolate Cafe Au Lait Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cafe Au Lait Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Cafe Au Lait Cake.
What Makes This Chocolate Cafe Au Lait Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cafe Au Lait Cake.
Ready to make this Chocolate Cafe Au Lait Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-Dorothy Cross TMPJ72B
1 Stick (4 ozs.) margarine
1 1/2 c Graham cracker crumbs
6 oz Semisweet chocolate chips
-(1 cup)
1/2 c Chopped walnuts
1 pk (18.25-ounce) devil’s food o
-chocolate fudge cake mix
1 1/2 c Heavy cream
1 1/2 tb Instant coffee powder
1/3 c Sifted powdered sugar
Melt margarine in a medium saucepan over low heat, or in a 1-quart glass
bowl in a microwave oven on High 1 to 1-1/4 minutes. Stir in graham cracker
crumbs and let cool. When cool, 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 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.) Bake cake as package directs (30 to 35 minutes), or until
cake tester inserted in center comes out clean. Remove cakes from oven; let
cool completely in pans before unmolding. Keep layers crumb side up. In a
medium bowl, beat cream, coffee powder, and powdered sugar with an electric
mixer on high speed until stiff. Place one cooled cake layer, crumb side
up, on a serving plate. Spread three quarters 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.
Yields
12 Servings
Leave a Reply