I made this cake in a short pocket of time between errands and school. I was looking for something simple, and pulled out a cookbook called 101 Things To Do With a Cake Mix.
My personal philosophy on cake mix is that if it tastes good then do it! It’s always such a relief to simply pour a bag of mix into the bowl, instead of struggling with exploding flour and endless measuring cups.
I decided that I was in the mood for cream cheese frosting, and I also needed coffee. So coffee frosting was the natural choice! And let me tell you. Let me tell you…this frosting was SO GOOD.
All I did was add instant espresso to one of my favorite cream cheese frosting recipes, but it was one of the best choices I’ve ever made in the kitchen.
Both the cake and the frosting turned out delicious and were so easy to make. I sincerely hope you try this recipe - and it will only take a little time and even fewer ingredients. Let me know how you like it!
Chocolate Cake with Coffee Frosting
Cake slightly adapted from 101 Things To Do With a Cake Mix
1 Devil’s Food cake mix
1 small box chocolate instant pudding
1 can (12 ounces) lemon-lime soda
1/3 cup vegetable oil
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 1/2 tablespoons instant espresso
1 1/2 tablespoons water
Preheat oven to 350 degrees F.
Place all ingredients in the large bowl of an electric mixer. Beat for at least 2 minutes.
Place batter in a greased 9×13-inch pan. Bake for 30-35 minutes. Let cool.
Dissolve the espresso in hot water.
In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and espresso.
Spread frosting evenly over cake and enjoy! If desired, sprinkle extra espresso powder over the frosting.
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