Coffee Cream:


  • Heat oven to 350°F. Coat oval or rectangular baking dish (3-quart) with nonstick cooking spray.

  • In bowl, combine cake mix, 1 cup brewed coffee, eggs, oil and dried coffee. Beat on low until moistened, 30 seconds. Increase speed to medium-high; beat 2 minutes. Stir in chocolate. Spread in prepared dish.

  • Bring remaining 2-1/2 cups brewed coffee to simmer. Sprinkle brown sugar and cocoa over batter. Pour hot coffee over top. Transfer dish to oven.

  • Bake in 350°F oven until top is puffed (center still jiggly), 40 minutes. Transfer to rack; dust with sugar.


  • In bowl, beat cream and liqueur until soft peaks form. Serve warm cake in bowls with cream.

Nutrition Facts

390 calories; 17 g total fat; 6 g saturated fat; 74 mg cholesterol; 441 mg sodium. 58 g carbohydrates; 3 g fiber; 5 g protein;