Mocha Cake with Mocha Frosting

This twist on a box cake recipe, offers a yummy, moist, melt in your mouth cake that is just not suitable for dieters. You will come back for seconds.

Mocha Cake with Mocha Frosting

1 box dark chocolate cake mix
 strong brewed coffee
1 Container prepared Vanilla or sour cream vanilla frosting
2 tablespoons instant mocha coffee mix
(*I use the international coffee)
or 1 package of instant hot cocoa mix and 1 teaspoon instant coffee

Prepare cake according to package directions, substituting coffee for water called for in recipe.
Bake according to package directions. I like to use a bundt pan or round pans, it makes for a pretty presentation.

Frosting:

Mix prepared frosting with mocha coffee mix, stir well, make sure you have included frosting in bottom of container.
Allow to sit for 5 minutes and stir again to combine and allow coffee to dissolve in frosting, make sure frosting is at room temp.

If using hot cocoa and instant coffee method.
First combine the coffee and cocoa in a couple of tablespoons of hot water, boiling is best. To ensure that the coffee granules dissolve well.
The mixture should be somewhat thick, when slightly cooled add to frosting so as not to melt the frosting.
Combine well.

(This frosting works best, when allowed to set for at least 30 minutes. It is best to combine the ingredients when you first put the cake into the oven, then allow the frosting to set while the cake bakes and cools. This allows the flavors to combine and distribute, and will give you a better tasting frosting.

Frost cooled mocha cake with mocha frosting.