CAPPUCCINO-KAHLUA CAKE

FOR THE CAKE:
1 (18.25 oz) package white cake mix, preferably Duncan Hines
3 egg whites
2 tablespoons oil
1 ounce bittersweet chocolate
FOR THE COFFEE FROSTING:
3 tablespoons hot water
1 tablespoon instant espresso powder
1 1/2 cups unsalted butter, at room temperature
2 jars (7 1/2 oz each) marshmallow fluff or creme
2 tablespoons coffee liqueur, such as Kahlua
FOR ASSEMBLY:
1 (16 oz) can milk chocolate frosting
Chocolate-covered espresso beans (optional garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Coat 2 (8-inch) round cake pans with cooking spray.

In a mixing bowl, combine cake mix with 1 1/3 cups water, egg whites and oil; with mixer at low speed beat 30 seconds. Increase speed to medium, beat 2 minutes. Pour 1/2 of batter (about 2 1/2 cups) into 1 cake pan.

Using large-holed side of grater shred chocolate into remaining batter; stir to combine. Pour into remaining pan.

Bake 30-35 minutes or until toothpick inserted into center comes out clean. Cool on rack 15 minutes. Remove from pans; cool completely on rack.

TO MAKE THE FROSTING:
Meanwhile, combine hot water with espresso; set aside.

In bowl with mixer at medium-high speed beat butter until smooth and creamy. Beat in fluff, one cup at a time, until combined. Reduce speed to low; beat in liqueur and reserved espresso mixture until combined; continue beating until very fluffy.

TO ASSEMBLE THE CAKE:
With serrated knife cut each cake layer in half horizontally. Place one white layer on serving plate; spread with 1/3 of chocolate frosting. Top with chocolate-flecked cake layer; repeat layering with remaining chocolate frosting and cake layers.

Transfer 1 1/2 cups coffee frosting to pastry bag fitted with star tip; spread top and sides of cake with remaining frosting. Pipe rosettes around top edge of cake. Garnish with beans, if desired.

Makes 1 (2-layer) cake, 16 servings
Source: Woman's World magazine, November 21 , 2000