Triple-Layer Chocolate Cake - cooking recipe

Ingredients

2 tablespoons instant coffee granules
1 cup water
1 (18 1/4 ounce) package devil's food cake mix
3 eggs
2/3 cup sour cream
1 cup mini chocolate chip
Frosting
1 cup butter, room temperature
1 1/3 cups milk chocolate chips, melted and cooled
1 3/4 cups confectioners' sugar
3 tablespoons milk
chocolate sprinkles (optional)

Preparation

Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
Stir coffee granules into 1 cup water.
At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
Increase speed to medium-high; beat 2 minutes.
Stir in mini chips.
Divide batter between pans.
Bake 20-22 minutes or until pick inserted into centers comes out clean.
Cool 10 minutes; remove from pans to racks; cool.
At medium-high speed, beat butter and melted chips until fluffy.
Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
Place 1 cup frosting in pastry bag with large rosette tip.
Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
Top with second cake layer; spread with 3/4 cup frosting.
Top with remaining layer; spread top and sides of cake with remaining frosting.
Pipe rosettes around edge of cake.
If desired, sprinkle with chocolate sprinkles.