Layered Mocha Cake

Ingredients

• 16 oz ready-to-spread chocolate frosting 
• 8 oz philadelphia cream cheese softened
• 4  eggs 
• 1 pkg chocolate cake mix (2-layer size)
• 3.9 oz jell-o chocolate flavor pudding instant
• 4 tsp maxwell house coffee instant divided
• 7 oz marshmallow crème jet-puffed
• 0.3 cup oil 
• 4 oz baker's semi-sweet chocolate divided
• 1 cup water hot
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• toothpicks
• aluminum foil

Directions

1. Heat oven to 350F.
2. Line 13x9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides; spray with cooking spray.
3. Add hot water to 2 tsp. coffee granules in large bowl; stir until dissolved.
4. Add cake mix, dry pudding mix, eggs and oil; beat with mixer until blended.
5. Pour into prepared pan.
6. Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool completely.
7. Melt 2 oz. chocolate as directed on package.
8. Add to cream cheese, marshmallow creme and remaining coffee granules in large bowl; beat with mixer until blended.
9. Use foil handles to lift cake from pan; cut crosswise in half. Stack cake layers on plate, spreading cream cheese mixture between layers. Spoon frosting into medium bowl.
10. Add COOL WHIP; whisk until blended.
11. Spread onto top and side of cake. Melt remaining chocolate; drizzle over cake.