3teaspoonsInstant Espresso Coffeeuse 1 to 2 teaspoons more if using other coffee granules.
1 ¼cupWater*to make coffee
For the frosting
4tablespoonsMilkmore or less as needed
For the cake
Add instant espresso (or other bold coffee) to a measuring cup. Add a small amount of hot liquid and stir until granules have dissolved.
Add cool water to the measuring cup so the total amount of liquid equals the amount of water asked for on your box of cake mix.
In a large bowl, add the cake mix, the coffee, and the remaining ingredients listed on the package. (Probably just eggs and oil)
Mix the cake mix according to the package directions. When you are done beating the cake batter, fold in the chocolate chips, or wait and sprinkle them over the top of the batter after it is in the pan.
Add the espresso cake batter to a bundt pan, or baking pan of your choosing. Bake according to the directions on your box of cake mix. Remove from oven and cool.
When the cake has cooled, remove it from the baking pan. Place it on a rack or serving dish.
For the frosting
Whisk together the powdered sugar, salt, and the cocoa powder.
Using a spoon, stir in the vanilla and the milk. Add the milk a little at a time to get the consistency you want.
Pour the frosting over the top of the cake and let it drip down the sides.
*These ingredients are the ones asked for on my cake mix package. Follow the directions on your box of cake mix for oil, eggs, and amount of liquid. Substitute for Instant Espresso PowderIf you don't have, or can't get instant espresso powder, you can also use a bold instant coffee. I have done this several times. You may, however, like to add an additional 1 to 2 teaspoons of the coffee granules to get the full flavor.Or, use the leftover brewed coffee you may have in this recipe. Just make sure the coffee has cooled before using. Use the brewed coffee in place of the water asked for on your package of chocolate cake mix.