Chocolate Cafe Au Lait Cake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	35 minutes
	Ready In	1 hours

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Ingredients

4	ounces	margarine
1 1/2	cups	graham cracker crumbs
6	ounces	chocolate chips (semi-sweet)
1/2	cup	walnuts	chopped
1	package	cake mix, devils food
1 1/2	cups	heavy whipping cream
1 1/2	teaspoons	instant coffee
1/3	cup	powdered sugar	sifted

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 1-1/4 minutes.

Stir in graham cracker crumbs and let cool. When cool, stir in chocolate chips and walnuts; set aside.

Preheat oven to 350 degrees F.

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.