Preparation:
In a mixing bowl, combine dry cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round cake pans. Bake at 350' for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. Meanwhile, for frosting, cream butter, shortening and sugar in a mixing bowl. Beat in cocoa and extract. Add 5 tablespoons coffee, 1 tablespoon at a time, beating until light and fluffy. Spread between layers and over the top and sides of cake. In a saucepan, heat chocolate chips and remaining coffee until melted; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the side |
