Instant espresso powder intensifies the richnesss of the chocolate in this stacked sensation
1 pkg. (18.25 oz.) devil’s food cake mix, like Duncan Hines
1 Tbs. instant espresso powder
1 3/4 cups chopped good-quality *white chocolate, *divided
8 oz. *cream cheese, *at room temp.
1 pkg. (8 oz.) whipped topping
1 cup chocolate frosting, melted
6 cups assorted** fresh berries**
Heat oven to 350°F. Prepare cake mix as package directs, adding instant espresso. Stir in 1 cup white chocolate. Divide batter evenly among 3 greased 9" cake pans. Bake 20 min. or until done. Let cakes cool in pans 10 min. Invert onto wire cooling racks. Let cool completely.
Meanwhile, in microwave-safe bowl, microwave 3/4 cup white chocolate 1 min. or until melted, stirring once. Let cool 5 min. Using mixer on medium, beat next 2 ingredients and melted white chocolate 1 min.
Place 1 cake layer on platter. Spread with 1/3 chocolate frosting. Top with 1/3 berries and 1/3 cream cheese mixture. Repeat layering once. Top with last cake layer; spread with remaining frosting. Spoon remaining cream cheese mixture into pastry bag fitted with star tip; pipe onto cake. Arrange remaining berries in center of cake.
*Active time: *20 min.
Total time: 1 1/2 hrs.
Per serving: Cal. 496 Pro. 6g Carb. 55g Fiber 3g Sug. 39g
Chol. 53mg Sod. 408mg Total fat: 28g Sat. 12g Trans. 1g
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