Holiday Recipe

This is one of my favorite dessert recipes for the holidays. It makes plenty of icing so it always turns out as pretty as this photo from the cookbook! YUM!

Mocha-Hazelnut Cream-Filled Cake

1 box (18.25 oz) butter recipe chocolate cake mix
Butter
Water
Eggs
2 teaspoons instant coffee granules or crystals

2 bags (12 oz. each) semisweet chocolate chips
1 bottle (16 oz.) refrigerated hazelnut-flavor coffee creamer
1 package (8 oz.) Cream cheese, softened
2 TBSP chopped hazelnuts (filberts)

1. Heat Oven to 350 degrees. Grease bottoms only of two 9-inch round pans. Prepare cake mix as directed on box using butter, water, eggs adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks to cool completely.
2. In a 3 quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes until melted. Remove from heat; beat in cream cheese with a wire whisk until smooth. Cover; refrigerate about 30 minutes.
3. In a small microwavable bowl, reserve 1/2 cup of the chocolate mixture (I set aside a little more); set aside for topping. Beat remaining mixture on med-high speed 8 minutes or until it forms a light and fluffy frosting.

4. Place 1 cake layer on serving plate rounded side down. Spread 1-inch-thick layer of frosting over cake. Top with second layer of cake, rounded side up. Spread frosting on top and side of cake.
5. Microwave reserved cup of chocolate mixture on High 30 seconds or until soft. Spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least one hour before serving. Store in refrigerator.