Mocha Magic Cake
- 1 package (18.25 ounces) Favorite Chocolate Cake Mix
- 1 3/4 cups milk
- 2 tablespoons instant coffee powder
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup Frozen whipped topping , thawed
- Chocolate shavings (optional)
Preheat oven to 350°F. Spray both Fanci-Fill pans with vegetable pan spray.
Prepare cake mix as directed on package; divide batter evenly between prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.
In medium bowl, whisk together milk and coffee powder. Beat pudding mix into milk mixture with wire whisk; continue beating 2 minutes. Let stand 5 minutes until mixture thickens. Fold in whipped topping. Fill cavities of cooled cake. Assemble cake by inverting top layer onto bottom layer. Chill cake while preparing icing.
In large bowl, cream butter and shortening with electric mixer until light and fluffy. Add melted chocolate and vanilla extract; beat well. Gradually add sugar, one cup at a time, beating well after each addition. Add milk and beat until icing is light and fluffy, about 7 minutes. Ice cake and add chocolate shavings as desired.