---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Cafe Au Lait Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
       1    (4 ozs.) margarine
   1 1/2 c  Graham cracker crumbs
       6 oz Semisweet chocolate chips
     1/2 c  Chopped walnuts
       1 pk (18.25-oz) devil’s food or
            Chocolate fudge cake mix
   1 1/2 c  Heavy cream
   1 1/2 ts Instant coffee powder
     1/3 c  Sifted powdered sugar
   Melt margarine in a medium saucepan over low heat, or in a
   1-quart glass bowl in a microwave oven on High 1 to 1-1/4
   minutes.  Stir in graham cracker crumbs and let cool.  When
   cool, stir in chocolate chips and walnuts; set aside.
   Preheat oven to 350 degrees.  Grease and flour two 9-inch
   round cake pans.
   Prepare cake mix according to package directions.  Turn
   batter into prepared pans.  Sprinkle crumb-walnut-chocolate
   chip mixture over cake batter, dividing evenly between
   pans.  Using fingertips or back of a spoon, lightly press
   mixture into batter (crumb mixture should not sink all the
   way into batter.) Bake cake as package directs (30 to 35
   minutes), or until cake tester inserted in center comes out
   clean. Remove cakes from oven; let cool completely in pans
   before unmolding.  Keep layers crumb side up.
   In a medium bowl, beat cream, coffee powder, and powdered
   sugar with an electric mixer on high speed until stiff.
   Place one cooled cake layer, crumb side up, on a serving
   plate.  Spread three quarters of whipped cream mixture over
   cake.  Top with remaining cake layer, crumb side up.  Frost
   sides of cake with remaining whipped cream; do not frost
   top of cake.  Refrigerate until serving time.  Source   365
   Great Chocolate Desserts