Orange Mocha Chocolate Cake

CAKE INGREDIENTS

• 1 (18.25oz.) pkg chocolate fudge cake mix with pudding
• 1 tsp. instant espresso coffee or instant coffee granules or crystals
• 1 -1/3 cups water
• 1/3 cup oil
• 3 eggs

FILLING AND TOPPING INGREDIENTS

• 2 cups whipping cream
• 1/4 cup sugar
• 2 Tbsp. butter
• 1/2 tsp. instant espresso coffee or instant coffee granules or crystals
• 1 (12 oz.) pkg (2 cups) semisweet chocolate chips
• 2 Tbsp. orange-flavored liqueur or orange juice
• 1/2 cup orange marmalade

DIRECTIONS

1. heat oven to 350. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 tsp. espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
2. Bake at 350 for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled
3. In medium saucepan, combine 1/2 cup of the whippng cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
4. In medium bowl, beat remaining 1-1/2 cups whipping cream just until stiff peaks from. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
5. Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the choclate whipped cream over top. Top with second layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
6. Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

Serves 12