Chocolate Cafe Au Lait Cake Recipe

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.

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Ingredients & Directions


-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

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