GLUTEN FREE Mocha Cake
1 box devils food cake mix (to make it gluten free, use Pamela’s Luscious Chocolate Cake Mix)
1--8 oz cream cheese
1--3 oz cream cheese
3 cups confectioners sugar
2 tsp hot water
1 Tsp coffee granules
3/4 cup butter
6 1oz choc squares (semi sweet)
1 Tsp corn syrup
1 stick of butter
Mix and bake cake according to directions. (I use 2- 8 in round pans)
To make Icing:
Cream 3/4th cup butter and cream cheese. Mix sugar in.
Mix on high speed until fluffy.
Have ready the hot water and coffee granules dissolved in it and ready to pour in mixture.
Mix until well mixed, scraping sides of bowl.
Put icing in between the 2 layers of cake and on the outsides of the cake.
Put cake in fridge for 1 hour.
To Make covering:
Cut choc squares into pieces.
Put corn syrup, choc pieces and 1 stick of butter in sauce pan.
Melt on low heat.
Let sit for 5 minutes.
Remove cake from fridge.
Put wax paper along edges of cake (along bottom of pan so choc doesn’t get on pan.)
Pour the syrup over the top of the cake, let it run down sides.
Chill in fridge for 15 minutes.