Mocha Crunch Cake Recipe
Servings: 12
Ingredients
- 1 1/2 c. graham cracker crumbs
- 3/4 c. firmly packed brown sugar
- 1/2 c. finely minced nuts
- 1 T Swiss Mocha instant coffee mix
- 3/4 c. melted butter
- 1 pkg. chocolate fudge cake mix
- 2 (3 ounce) cream cheese, softened
- 4 T butter, softened
- 3 1/2 c. powdered sugar
- 2 T Swiss Mocha instant coffee mix
- 2 T lowfat milk
Directions
- Preheat oven to 350 degrees. Grease and flour three 9-inch round pans. In a large bowl, put together first 5 ingredients. Mix till crumbly. Press 1/3 of mix into each of 3 pans. Then prepare cake mix according to package directions. Divide the cake batter into 3 round pans, pouring evenly over the crunch layer. Bake at 350 degrees for 25-30 min or possibly till toothpick comes out clean. Cool 10 min and then remove from pans. Cool cakes completely. Prepare frosting.
- Prepare frosting and place one layer crunch side up on plate. Spread with 1/3 of frosting. Repeat with remaining layers and frosting. Serves at least 16.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 510 | |
| Calories from Fat 207 | 41% |
| Total Fat 23.58g | 29% |
| Saturated Fat 11.7g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 374mg | 16% |
| Potassium 130mg | 4% |
| Total Carbs 72.96g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 55.18g | 37% |
| Protein 4.07g | 7% |
