1cupstrong black coffeeor 2 teaspoons instant coffee mixed with cup boiling water
1cupbuttermilk or sour milk: 1 cup regular milk with 1 tablespoon vinegar added
1cupchocolate fudge topping
4cupsfrozen non-dairy toppingthawed and divided (like cool-whip)
Combine dry ingredients in a bowl. Add all the rest of the ingredients. Beat at medium speed for 2 minutes. Batter will be thin. Pour into 2 greased and floured 9-inch cake pans. Bake at 350°F for 30-35 minutes until toothpick inserted in center comes out clean. Cool on rack until ready to frost.
For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved. Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping. Refrigerate 30 minutes.
Place first cake layer on a serving plate and spread with 1 cup filling. Top with second layer. Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well. Frost top and sides of the cake with topping mixture.
Keep cake refrigerated.
Serves 8 -12
Times are approximate.Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.