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Mocha Layer Cake
Mocha Layer Cake

Mocha Layer Cake

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Cook Minutes 1 Hr 43 Min
Prep : 30 Min Cook: 1 Hr 13 Min
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18 Servings
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup hot water
1 Tbsp. Maxwell House Café, Instant Coffee Beverage Mix
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
4 eggs
1/3 cup oil
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, divided
1 cup Philadelphia Cream Cheese Product
3 cups icing sugar
1/4 cup unsweetened cocoa powder
1 Tbsp. milk
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Step 1
Heat oven to 350°F.
Step 2
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Add hot water to coffee mix in large bowl; stir until dissolved. Add cake mix, dry pudding mix, eggs and oil; beat with mixer until blended. Pour into prepared pan.
Step 3
Bake 30 to 33 min. or until toothpick inserted in centre comes out clean; cool completely.
Step 4
Melt half the semi-sweet chocolate as directed on package; pour into large bowl. Cool slightly.
Step 5
Add cream cheese product; beat with mixer until blended. Gradually add sugar and cocoa powder, mixing well after each addition. Blend in milk.
Step 6
Use foil handles to remove cake from pan; cut crosswise in half. Stack cake pieces on plate, spreading 1/2 cup cream cheese icing between layers. Frost top and sides of cake with remaining icing.
Step 7
Melt remaining semi-sweet chocolate; drizzle over cake.
Kraft Kitchen Tips!
Size Wise
Looking for a special treat? One serving of this cake is full of chocolatey flavour.
Special Extra
Garnish cake with chocolate shapes instead of the chocolate drizzle. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one bottom corner of bag; use to pipe chocolate into desired design(s) on waxed paper-covered baked sheet. Refrigerate until firm. Carefully remove chocolate shapes from waxed paper. Decorate cake immediately or refrigerate, covered, in single layer until ready to use.
How to Store
Keep refrigerated.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4.5 g
23 %
Cholesterol 50 mg
Sodium 350 mg
15 %
Carbohydrate 50 g
Fibre 1 g
Sugars 38 g
Protein 4 g
Vitamin A
4 %
Vitamin C
0 %
6 %
8 %
18 servings, 1 piece (91 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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