Mocha Cappuccino Cake
(from: The Pampered Chef: Stoneware Inspirations)

1 pkg (18.25 oz) devil's food cake mix (plus ingredients to make cake)
1/4 C granulated sugar
2 T instant coffee granules, divided
1/3 C boiling water
1 pkg. (8 oz) cream cheese, softened
1 C powdered sugar
1 container (8 oz) frozen whipped topping, thawed
1/4 C semi-sweet chocolate morsels, grated

Preheat oven to 350. Spray bottom of deep dish baker with nonstick cooking spray. Prepare mix according to directions on pkg. Pour batter into baker. Bake 40-45 minutes or until baked in center. Cool for 15 minutes, Remove from baker and then cool completely.
Combine sugar, 1/2 T of the instant coffee granules and boiling water in small bowl; stir until dissolved and set aside. In large bowl, combine cream cheese, powdered sugar and remaining 1 1/2 T coffee granules. Whisk until smooth. Fold whipped topping into cream cheese mixture. Place 1 C of cream cheese filling into decorate to use as garnish. Set aside.
Cut cake in half horizontally to form two even layers. Brush half of the coffee mixture over cake layer. Grate half of the chocolate morsels over filling. Carefully top with second cake layer. Brush top with remaining coffee mixture. Pipe rosettes of cream cheese filling using decorator. Grate remaining chocolate over cake. Enjoy!