Mochaccino Cake

1. 1

   Stir Medium Crunch OREO Pieces into cake batter.

2. 2

   Pour about 1-3/4 cups of the batter into each of 8 greased and floured 8-inch round cake pans (or 2 cake pans for trial recipe).

3. 3

   Bake as directed on cake mix package.

4. 4

   Cool cake layers in pans 10 minutes.

5. 5

   Remove from pans; cool completely on wire racks.

6. 6

   Stir coffee granules into milk.

7. 7

   Prepare mousse mix with milk mixture as directed on package.

8. 8

   Spread 1 cup of the mousse mixture onto each of 4 of the cake layers; cover with second cake layer.

9. 9

   Frost top and sides of each cake with 3 cups of the mousse mixture; sprinkle with 1/4 cup of the Small Crunch OREO Pieces.

10. 10

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.