Cafe au Lait Cake: The Best Cafe au Lait Cake Recipe from Cook'n

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	Cafe au Lait Cake

Serves: 12

Prep: 20 min Bake: 38 min Cool: 1 hr 10 min Chill: 2 hr
12 TO 16 SERVINGS

Print this Recipe

   1 tablespoon instant espresso coffee (dry)
   1 1/3 cups water
   1 package Betty Crocker SuperMoist devil's food cake mix
   1/2 cup vegetable oil
   3 eggs
   2 teaspoons instant espresso coffee (dry)
   1 tablespoon cool water
   1 tub Betty Crocker Whipped milk chocolate ready-to-spread frosting or
   Creamy Chocolate Frosting:
   (see Fabulous Frosting and Glazes chapter)
   1 1/2 cups frozen (thawed) whipped cream or
   Sweetened Whipped Cream
   (see Fabulous Frostings and Glazes chapter)
   Chocolate-covered espresso beans, if desired

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1 Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening; lightly flour.
2 Dissolve 1 tablespoon coffee in 1 1/3 cups water. Beat coffee mixture, cake mix, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour into pans.
3 Bake 8-inch rounds 33 to 38 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes;
remove from pans to wire rack. Cool completely, about 1 hour.
4 Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. Mix whipped topping and remaining coffee mixture in medium bowl; gently stir in 1/4
cup of the frosting mixture.
5 Fill layers with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of
cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Heat oven to 375°. Dissolve 1 tablespoon coffee in 1 1/2 cups water. Add 2 tablespoons all-purpose flour to dry cake mix. Decrease oil to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. Bake 9-inch rounds 32 to 37 minutes.

1 Serving: Calories 340 (Calories from Fat 175); Fat 19g (Saturated 7g); Cholesterol 55mg; Sodium 340mg; Carbohydrate 42g (Dietary Fiber 1g); Protein 4g. % Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 10%.

Betty's Tip If the cake is served just after chilling for 1 or 2 hours, the espresso flavor will be mild. The rich coffee flavor develops more fully as the cake continues to chill, and if served the next day, the flavor will be stronger.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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