1 box (15 ounces) chocolate cake mix
1 pkg (3. 4 ounces) chocolate pudding mix
2 tablespoons instant espresso granules
1 ¼ cup hot water
1/3 cup vegetable oil
Coffee Buttercream frosting (recipe below)
Preheat oven to 350 degrees. Dissolve the 2 tablespoons coffee granules in the 1 ¼ cup hot water. Stir well. In a large bowl, add cake and pudding mixes, coffee mixture, oil and eggs. Use a mixer and beat 2 to 3 minutes. Bake in a 9 x 13 inch or 2 9 inch round cake pans for 25 to 35 minutes or until cake is done and springs back when touched. Let cool. Frost with coffee buttercream frosting. Refrigerate cake until ready to slice and eat.
Coffee Buttercream Frosting:
1 tablespoon instant espresso granules
2 tablespoons hot water
¾ cup softened butter
12 ounces cream cheese, softened
3 cups powdered sugar
Dissolve espresso granules in hot water. In a bowl beat together butter and cream cheese just until mixed. Add powdered sugar, beat at low speed just until blended. Increase speed to high; beat until fluffy, scraping bowl often. Reduce speed to medium gradually beat in coffee mixture, scraping bowl often, just until well combined. Frost cooled mocha cake.