Recipe: Mile-High Celebration Cake with Mocha Butter Cream Frosting for a Crowd (using

MILE-HIGH CELEBRATION CAKE FOR A CROWD

FOR THE CAKE:
3 pkg (18.25-oz each) chocolate cake mix
FOR THE MOCHA BUTTER CREAM FROSTING:
1 (8 oz) pkg. cream cheese; softened
1 cup (2 sticks) butter, softened
1/2 cup unsweetened cocoa powder, firmly packed
2 tbsp instant espresso powder (or 2 tbsp instant coffee powder)
2 boxes (1 lb each) powdered sugar
TO ASSEMBLE THE CAKE:
1 1/2 cups seedless raspberry jam
1 1/2 cups orange marmalade

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 3 (13x9-inch) baking pans.

Prepare each cake mix according to package directions, baking each in one of the prepared baking pans. When cool, remove cakes from pans, wrap well in foil, and freeze.

WHEN READY TO ASSEMBLE:

TO MAKE THE MOCHA BUTTER CREAM FROSTING:
In a large mixing bowl, beat cream cheese and butter with an electric mixer on high speed until smooth and well blended, 2-3 minutes. Add cocoa and coffee powder; beat well. With mixer on medium, gradually add powdered sugar and when incorporated, turn mixer to high and beat until light and fluffy.

TO ASSEMBLE CAKE:
Place one frozen cake on a large rectangular platter or tray. Cover with raspberry jam. Top with a second cake layer and cover with orange marmalade. Place remaining cake on top. Frost top and sides with mocha butter cream. Refrigerate until ready to serve.

TO SERVE:
Decorate top with chocolate-dipped strawberries, colored sprinkles, or piping.

Servings: 36
Source: 365 Great Chocolate Desserts by Natalie Haughton