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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 pkt Chocolate cake mix 18.25-ounce each
- 8 ounce Pkg. cream cheese, softened
- 2 stk butter, softened 8 ounce each
- 1/2 c. Unsweetened cocoa pwdr firmly packed
- 2 Tbsp. Instant expresso pwdr or possibly
- 2 Tbsp. Instant coffee
- 2 x 1-lb boxes powdered sugar
- 1 1/2 c. Seedless raspberry jam
- 1 1/2 c. Orange marmalade
Direcciones
- Prepare each cakes mix according to package directions, baking each in a greased and floured 9x13-inch baking pan. When cold, remove cakes from pans, wrap well in foil, and freeze.
- When ready to assemble, prepare mocha butter cream frosting as follows: In a large mixing bowl, beat cream cheese and butter with an electric mixer on high speed till smooth and well blended, 2-3 min. Add in cocoa and coffee pwdr; beat well. With mixer on medium, gradually add in powdered sugar and when incorporated, turn mixer to high and beat till light and fluffy.
- To assemble cakes, place one frzn cake on a large rectangular platter or possibly tray. Cover with raspberry jam. Top with a second cake layer and cover with orange marmalade. Place remaining cake on top. Frost top and sides with mocha butter cream. Chill till ready to serve.
- Decorate top with fresh (nontoxic) flowers, chocolate-dipped strawberries, colored sprinkles, or possibly piping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 12 servings | |
| Calories 1277 | |
| Calories from Fat 375 | 29% |
| Total Fat 42.62g | 53% |
| Saturated Fat 17.61g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1286mg | 54% |
| Potassium 511mg | 15% |
| Total Carbs 227.77g | 61% |
| Dietary Fiber 4.5g | 15% |
| Sugars 168.21g | 112% |
| Protein 9.95g | 16% |
