Serves: 12
Total Calories: 394
In a large mixer bowl at high speed, beat butter until creamy. At low speed, gradually add powdered sugar, beating until fluffy. Add egg yolks, beat until smooth and light.
In a small bowl, blend cocoa powder, water, coffee powder and cinnamon add by teaspoonfuls to butter mixture, beating until well blended. Reserve 1/2 cup frosting.
Cut cake into three layers. Place bottom layer on a serving plate brush with one-third of the liqueur. Spread with 1/2 cup of the frosting repeat twice, frost sides of cake with remaining mixture. Pipe with reserved 1/2 cup frosting. Refrigerate at least 3 hours or overnight.
Serve at room temperature.
This Mocha Cream Cake recipe is from the Timesaver Cookbook. Download this Cookbook today.
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