Results on my Chocolate Mocha Cake

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Comments:
: The coffee flavor really came through using the stronger espresso crystals suggested here, rather than just regular instant coffee.
Here is what we did:
Cake
Made a BC Chocolate Fudge Cake Mix according to pkg directions, but adding 1/2 cup sour cream and 1 heaping Tablespoon instant espresso crystals dissolved in a little boiling water as part of the total liquid called for, and 2 teaspoons vanilla.
Baked 2 8" layers and split to torte.

Icing:
Whipped Butter Cream
Single recipe:
3/4 cup granulated sugar 
1/2 teaspoon salt 
1/4 cup meringue powder
2 heaping Tablespoons instant espresso crystals 
Mix in 1/2 cup boiling water                                                 Whip to stiff peaks. 
Add in 1 Tablespoon clear vanilla, or your choice of flavorings. 
Beat in 1 pound of confectioner's sugar and 1/4 cup baking cocoa powder.  Whip to stiff peak. 
Whip in 14 oz. Hi Ratio (Alpine) shortening. 
The mixture will deflate and you will think that it is ruined, but it isn't.  Just let the mixer continue to whip and the volume will come back to where it was before the addition of the fat. This will take about 5-10 minutes.


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