I made the following recipe on Monday after receiving a cake mix and tub of frosting from my mom. This recipe is delicious!

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Double-Chocolate Cappuccino Cake
Chocolate and coffee marry for a sophisticated flavor jolt in an all-American dessert favorite: chocolate-frosted layer cake!

1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tablespoon instant espresso coffee (dry)
1/2 teaspoon ground cinnamon
4 ounces semisweet baking chocolate, chopped
Chocolate Cappuccino Glaze (See Below)

1. Heat oven to 350ºF. Generously grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches.
2. Beat cake mix (dry), water, oil, eggs, coffee and cinnamon in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Stir in chocolate. Pour into pans.
3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Fill layers and frost cake with Chocolate Cappuccino Glaze.

Chocolate Cappuccino Glaze
1 tub Betty Crocker® Rich & Creamy dark chocolate ready-to-spread frosting
2 teaspoons instant espresso coffee (dry)

1. Remove lid and foil cover of frosting. Microwave on High 20 to 30 seconds or until slightly melted. Stir in coffee until blended.