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1
Preheat oven to 350 degrees.
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2
Grease and flour an 8-inch square baking pan.
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3
To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
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4
Dissolve the instant espresso in milk.
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5
Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
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6
Remove 1 cup of frosting from bowl and set aside.
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7
To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
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8
Add vanilla and beat until blended.
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9
In small bowl, combine flour, baking powder and salt.
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10
Dissolve espresso granules in milk.
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11
Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
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12
Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
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13
Cool cake for 10 minutes and remove from pan.
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14
Cool cake completely.
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15
Place cake on serving plate.
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16
Spread sides and top of cake with frosting that was set aside.
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17
Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
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18
ENJOY!
