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Coffee Cream Layer Cake

1 (18 1/4 ounce) yellow butter cake mix with pudding (ingredients follow)
1 13 cups water
13 cup vegetable oil
3 large eggs
1 (5 1/4 ounce) box vanilla instant pudding mix
1 (3 1/2 ounce) box vanilla instant pudding mix
2 12 cups milk (can use 2 1/2 cups skim milk)
2 cups whipping cream (can use 4 cups frozen whipped topping, thawed)
2 tablespoons instant coffee granules
1 teaspoon hot water


Prepare yellow, butter-flavored cake mix as follows:. Blend dry mix, water, oil, and eggs in large bowl at low speed for 30 seconds, then beat at medium speed for 2 minutes. Pour batter into 2 greased and floured 9-inch, round baking pans. Bake at 350 for 20 to 25 minutes, or until wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Combine pudding mixes and milk in a large mixing bowl. Beat at low speed with electric mixer 1 minute. Set aside. Beat whipping cream, until stiff peaks form; fold into pudding. Divide pudding mixture in half; set aside. Top with second layer, and spread with about 1/4 of plain pudding. Top with third layer, and spread with remaining coffee-flavored pudding. Top with 4th layer. Spread with top and sides of cake with remaining pudding. Cover cake, and refrigerate.

Source: www.food.com