Recipe - Chocolate Cafe Au Lait Cake

Dorothy Cross TMPJ72B
1 Stick (4 ozs.) margarine
1 One half cup Graham cracker crumbs
6 ounce Semisweet chocolate chips
(1 cup)
One half cup Chopped walnuts
1 pack (18.25ounce) devil's food o
chocolate fudge cake mix
1 One half cup Heavy cream
1 One half tablespoon Instant coffee powder
1/3 cup Sifted powdered sugar

Melt margarine in a medium saucepan over low heat, or in a 1quart glass
bowl in a microwave oven on High 1 to 1One fourth minutes. Stir in graham cracker
crumbs and let cool. When cool, stir in chocolate chips and walnuts; set
aside. Preheat oven to 350 degrees. Grease and flour two 9inch round cake
pans. Prepare cake mix according to package directions. Turn batter into
prepared pans. Sprinkle crumbwalnutchocolate chip mixture over cake
batter, dividing evenly between pans. Using fingertips or back of a spoon,
lightly press mixture into batter (crumb mixture should not sink all the
way into batter.) Bake cake as package directs (30 to 35 minutes), or until
cake tester inserted in center comes out clean. Remove cakes from oven; let
cool completely in pans before unmolding. Keep layers crumb side up. In a
medium bowl, beat cream, coffee powder, and powdered sugar with an electric
mixer on high speed until stiff. Place one cooled cake layer, crumb side
up, on a serving plate. Spread three quarters of whipped cream mixture over
cake. Top with remaining cake layer, crumb side up. Frost sides of cake
with remaining whipped cream; do not frost top of cake. Refrigerate until
serving time.
Source: 365 Great Chocolate Desserts Reformatted by: CYGNUS, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini