Chocolate Cake with Berries
Kirkland Signature
Kirkland Signature
filled chocolate cake
with buttercream icing
2 tablespoons raspberry
dessert sauce
11 fresh blueberries
Whipped cream
Cut a 2-by-6-inch wedge from the cake.
Garnish with raspberry sauce, blueberries and a
dollop of whipped cream. Makes 1 serving.
Mocha Chocolate Cake
with Butter Mocha Frosting
Folgers
Crisco Original No-Stick
Cooking Spray
1 18.25-ounce package
Pillsbury Devil’s
Food Cake mix
1 1/4 cups strong brewed
Folgers Classic Roast
Coffee, cooled to room
temperature
1/2 cup Crisco Pure
Vegetable Oil
3 large eggs
BUTTER MOCHA
FROSTING
1 1-pound package
confectioners’ sugar
(about 3 3/4 cups)
1/4 cup unsweetened
cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup strong brewed
Folgers Classic Roast
Coffee, cooled to room
temperature
1 teaspoon vanilla extract
3-4 teaspoons milk
Preheat oven to 350°F. Coat two 9-inch round cake
pans with cooking spray.
Combine cake mix, 1 1/4 cups brewed coffee, oil and
eggs in a large bowl with an electric mixer until
moistened. Beat for 2 minutes on medium speed.
Pour into the prepared pans.
Bake for 29-33 minutes, or until a toothpick inserted
in the center comes out clean. Let cool for 10 minutes.
Remove from the pans and place on a rack to
cool completely.
To prepare the frosting, combine confectioners’
sugar, cocoa and salt in a large bowl. Beat in butter
with an electric mixer on low speed. Gradually add
coffee, vanilla and enough milk to make a smooth
and spreadable frosting.
Spread the frosting between the cake layers and on
the top and sides. Makes 12 servings.
