Chocolate Cafe Au Lait Cake

Directions

Melt margarine in a medium saucepan over low heat, or in a 1-quart glass bowl in a microwave oven on High 1 to 1¼ minutes.

Stir in graham cracker crumbs and let cool. When cool, stir in chocolate chips and walnuts; set aside. Preheat oven to 350℉ (180℃). Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Sprinkle crumb-walnut-chocolate chip mixture over cake batter, dividing evenly between pans. Using fingertips or back of a spoon, lightly press mixture into batter. Bake cake as package directs (30 to 35 minutes), or until cake tester inserted in center comes out clean. Remove cakes from oven; let cool completely in pans before unmolding. Keep layers crumb side up. In a medium bowl, beat cream, coffee powder, and powdered sugar with an electric mixer on high speed until stiff. Place one cooled cake layer, crumb side up, on a serving plate. Spread three quarters of whipped cream mixture over cake. Top with remaining cake layer, crumb side up. Frost sides of cake with remaining whipped cream; do not frost top of cake.