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Coffee Cream Cake Recipe

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This recipe for Coffee Cream Cake is from Class of 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Betty Crocker Devils Food cake mix

Creamy Filling:
1 pkg. cream cheese, softened
1 cup powdered sugar
1 cup heavy cream

Coffee Icing:
1 1/2 sticks butter
2 tbsp. instant coffee crystals
4 tbsp. cream or half-and-half
4 cups powdered sugar
2 tsp. vanilla
Directions:
Directions:
Mix 3 tablespoons of instant coffee crystals with a small amount of hot water, just enough to make a smooth paste. Mix the cake mix as instructed only add the coffee flavoring in. Bake in two 8 or 9 inch round pans. Allow them to cool for 10 minutes, then invert the cake layers onto a work surface to cool completely. When cake is completely cool continue with….
Creamy Filling: add cream cheese to a mixing bowl, add powdered sugar and heavy cream; beat until light and fluffy, set aside.
Coffee Icing: Melt butter in a saucepan and add the instant coffee. Stir together, then add cream, and whisk together to combine. Turn off the heat, with the pan still on the burner; add the powdered sugar and vanilla. Whisk well to make the icing perfectly smooth, then remove from stove and let it cool for 5 minutes.
Place one cake layer on a cake plate, top with creamy filling. Place second cake layer on top, then drizzle the coffee icing on top. Allow it to drip down the sides. Swirl the icing around on the sides, then count how many seconds it will take you to cut a very enormous wedge and serve it to yourself!

 

 

 

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