Pre-heat oven according to box directions. Grease two 9 inch round cake pans.
Combine all cake ingredients together. Divide batter evenly into round cake pans. Bake according to directions or until test knife comes out clean.
While cake is in the baking. Cream, cream cheese and powdered sugar. Melt chocolate on the stove top at a low heat, combine with instant coffee. Remove from heat and let it cool until tepid. Drizzle chocolate into cream cheese mixture and mix until well combined. Taste for sweetness and add more powder sugar if needed. Place in refrigerator until ready to use.
Once your cake is done and cooled, level your cake and ice it. If you like garnish the sides with semi-sweet mini chocolate chips.
Note*: The icing recipe makes just enough icing for the cake. If you like a thicker layer of icing I would recommend doubling the recipe.
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