COFFEE CAKE

Steps:

• 1. Make the coffee with the water and the 8 tablespoons coffee following your coffee pot directions and let it cool. Meanwhile, heat the milk and butter in a small pot until butter is melted. Remove from the heat and set aside.
• 2. Heat the oven to 350° F.
• 3. Grease and lightly flour 2 (9-inch) round cake pans.
• 4. In a small bowl whisk together the flour and baking powder.
• 5. In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes more. Reduce the speed to low. Add the vanilla, flour mixture, butter mixture and coffee and mix for 1 more minute.
• 6. Pour the batter into baking pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool cakes in pans for 10 min. Invert cakes onto wire racks, gently remove pans. Cool cakes completely.
• 7. In a large bowl gently mix the COOL WHIP, instant coffee and 6 tablespoons of shaved chocolate.
• 8. Place one cake layer on a serving plate, spreading 1/2 of the COOL WHIP mixture on top, place the other cake layer on top and spread the top with remaining COOL WHIP mixture.
• 9. Add the remaining shaved chocolate and chocolate covered espresso beans, if using, on top of the cake. Serve immediately or refrigerate until ready to serve.