Directions

• CakePrepare cake according to package directions, adding an extra egg and the package of instant pudding mix.
• Cook in two, 9-inch cake pans and let cool.
• FrostingGrind coffee beans and add to a coffee filter. Warm the cream but do not boil.
• Pour the warm cream over the coffee grounds and let drain in a bowl.
• After the cream has drained, try to press out all the cream in the coffee grounds with a spoon.
• Cream butter and shortening together. Add vanilla and blend well. Add sugar slowly, 1 cup at a time, scraping down the sides of the bowl until all of the sugar is well combined.
• Add the coffee-flavored cream a little at a time and beat until light and fluffy. Add enough cream until the desired consistency is achieved. Refrigerate until ready to use. Makes about six cups of icing.
• Ganache ToppingHeat the cream over low heat. Do not let boil and pour over chocolate in a microwave safe boil. Mix until chocolate melts.
• Add Kahlua. Cool completely.
• Refrigerate until ready to use.
• Cake AssemblyWhen cakes are completely cooled, level them if you need to.
• Prepare the frosting and frost the cakes.
• Drizzle the ganache over the top.
• Serve with coffee and coffee-flavored ice cream.