Mochaccino Cake with OREO®

Yield:

4 cakes, 8 servings each

Ingredients

Ingredients	Weights	Measures
OREO Pieces-Medium	1 lb. + 8 oz. 6 oz.	1-1/2 qt. 1-1/2 cups
Prepared white cake mix batter	5 lb. 1 lb. + 4 oz.	- -
MAXWELL HOUSE Caffeinated Coffee Instant	- -	1/4 cup 1 Tbsp.
2% milk	4 lb. 12 oz.	1-1/2 qt. 1-1/2 cups
JELL-O Chocolate Whip N Chill Mousse	1 lb. + 14 oz. 7-1/2 oz.	2 pkg. 1/2 pkg.
OREO Pieces-Small	4 oz. 1 oz.	1 cup 1/4 cup

Directions

STIR Medium Crunch OREO Pieces into cake batter. Pour about 1-3/4 cups of the batter into each of 8 greased and floured 8-inch round cake pans (or 2 cake pans for trial recipe).

BAKE as directed on cake mix package. Cool cake layers in pans 10 minutes. Remove from pans; cool completely on wire racks.

STIR coffee granules into milk. Prepare mousse mix with milk mixture as directed on package.

SPREAD 1 cup of the mousse mixture onto each of 4 of the cake layers; cover with second cake layer. Frost top and sides of each cake with 3 cups of the mousse mixture; sprinkle with 1/4 cup of the Small Crunch OREO Pieces.

REFRIGERATE until ready to serve.

Kraft Kitchens Tips

TIP

For a trendy twist, prepare as directed using MAXWELL HOUSE INTERNATIONAL CAFÉ Italian Cappuccino.

For a distinctive look, omit Small Crunch OREO Pieces. Garnish cakes with dollops of additional prepared Whip 'n Chill Mousse and quartered OREO Cookies.

K:16302v01:97224

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