Chocolate-Espresso Cake (Gluten Free)

 

1

box Betty Crocker® Gluten Free devil's food cake mix

1

cup strong coffee or espresso, room temperature

1

stick (1/2 cup) butter, softened

3

eggs

1/2

cup Betty Crocker® Rich & Creamy vanilla frosting

2

tablespoons strong coffee or espresso, room temperature

1

cup whipping (heavy) cream

Chocolate covered espresso beans, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.
• 2 Beat cake mix, 1 cup coffee, the butter and eggs in large bowl on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edges of pan; remove from pan to wire rack. Cool completely.
• 3 In small bowl, stir together frosting and 2 tablespoons coffee; set aside. In large bowl, beat whipping cream to stiff peaks. Beat frosting mixture into whipping cream until stiff enough to spread.
• 4 Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread one third of the whipped cream mixture over cake; top with remaining cake half, cut side down. Spread remaining whipped cream mixture over top and side of cake. Arrange espresso beans over cake. Refrigerate at least 1 hour before serving. Refrigerate any remaining cake.