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Chocolate Cake with Mocha Almond Crunch Frosting

• One chocolate cake mix
• 2 Tablespoons warm water
• 4 Tablespoons instant coffee
• Two packages white chocolate pudding mix
• 1-˝ c milk
• 2 cups whipped topping, thawed
• 6-9 Stephany’s Colorado Almond Toffee squares

Bake the cake as directed on the box, following the round cake pan directions. Let cool. Dissolve the instant coffee in the warm water. Combine the pudding mix, milk and coffee mixture until thick. Fold in the whipped topping. Chill for at least 30 minutes. Crush the Colorado Almond Toffee (this is easiest in a blender or food processor). When the cake is cool, frost the top of one of the round cakes with the chilled pudding frosting. Place the other round cake on top, and frost the entire cake with the remaining pudding frosting. Sprinkle the crushed Colorado Almond Toffee on the top and sides of the cake. Chill before serving.

Serves 8-12, depending on how you slice the cake.

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