This is an amazing cake! People offer me money to make it! I did however double the recipe, using two cake mixes instead of one. I made one white cake mix and split the batte between two 9 inch cake pans, the other cake mix i used the coffee in and put that in my 9in Springform cheesecake pan. I cut the coffee colored cake with a large bread knife for a total of 5 layers (3 brown and 2 white) I did double the coffee anywhere it called for coffee (anything liquor, instant or brewed) and dissolved the coffee first as suggested by others. One other tip that really helped me was I bought a plastic condiment bottle with the tiny spout (like for mustard) And that is what I drizzled the coffee on the cake with, it made it so easy that way. The frosting will not slip off at all if you beat it long enough. Beat your whipped cream until a scraper stands up in the middle of the bowl without falling over. I make my cakes the day before and refrigerate them. and then assemble it the next day or the night before I want to use it. It looks beautiful and everyone was so impressed! Thank you to all the cooks for the hints, it really helped to double the coffee I think I will triple it next time. (It was hard enough because I doubled the recipie, and then had to double the coffee on top of that) So my math is improving! Ha! This is my all time favorite cake.
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