- 1 box Duncan Hines Devils Food Cake
- 3 eggs
- 1/2 cup oil
- 1 1/3 cup espresso
- 3/4 pound mini chocolate chips
- bittersweet chocolate bar for grating
- 1 lb 10x sugar
- 3/4 stick butter, 65 degrees
- 1 t vanilla
- 2 T Kaluha
Mix cake according to package directions, substituting espresso for water. Add lots of mini chocolate chips. Pour into a parchment lined jelly-roll pan (11x17x1 or so), spreading evenly. Bake at 350 degrees F for 30-40 minutes or until skewer picks clean. Cool in pan for 2-3 minutes and invert on rack. When cool, trim edges to remove crust. Slice once lengthwise and once crosswise for four 9x5 slices.
Spread half the buttercream on top of three of the cake slices. Stack. Spread remaining buttercream on top of the last slice. Stack. (Don't spread any on the cut sides of the slices.) For true chocoholics, grate some good quality bittersweet chocolate on top.
Cream together all ingredients till fluffy, adding some milk or more Kaluha if needed.