Recipe - Mocha Fudge Cake

1 pack Butter Fudge Cake Mix
1 cup Hot fudge ice cream topping
1 teaspoon Folger's Instant Coffee
4 cup Cool Whip

Preheat oven to 375~. Grease and flour two 9" round pans. Prepare, bake,
and cool cake following package directions For filling, combine hot fudge
topping and coffee crysta;s in medium saucepan. Heat until coffee crystal
are dissolved. Cool. Fold 2 cups whipped topping into fudge topping
mixture. Refrigerate 30 minutes. Place one cake layer on serving plate.
Spread with 1 cup filling. Top with second cake layer. Add remaining 2 cups
whipped topping to remaining filling. Frost top and sides of cake with
topping mixture. Tip: Garnish with chocolate curls, coated coffee beans, or
grated chocolate.
Posted to MCRecipe Digest V1 #843 by Lynda Beaugez beaugez@bellsouth.net
on Oct 13, 1997