Kahlua Sweet Heart Cake

¾ cup Hershey’s® unsweetened cocoa
1 tsp Folgers® instant coffee crystals
1 cup boiling water
½ cup plus 2 tbsp Kahula
½ cup margarine, softened
¼ cup shortening
1-1/3 cups sugar
3 eggs
1 tsp vanilla
2 cups sifted flour
1½ tsp baking soda
1/8 tsp salt
¼ tsp baking powder

Kahlua Fudge Frosting:
1 8oz pkg Nestle® semisweet chocolate chips
¼ cup Kahlua®
¼ cup half and half
1 cup margarine

In small bowl, blend cocoa, coffee and water. Stir in ½ cup Kailua; cool. In large bowl, beat margarine, shortening, sugar, eggs and vanilla until light and fluffy. In small bowl, combine flour, baking soda, salt and
baking powder. Add flour mixture to margarine mixture alternatively with
cocoa mixture, beating well, after each addition.

Line bottom of two 9” round pans with parchment paper; lightly grease sides of pans. Divide batter evenly between prepared pans. Bake at 350° 25 to 30 minutes or just until toothpick inserted into center comes out clean. Do not overbake. Let cool in pans on racks 5 minutes. Loosen edges; remove from pans. Peel off parchment; cool completely on racks.

To prepare Frosting: In medium saucepan, combine chocolate chips, Kahlua, half and half and margarine. Stir over medium heat until chocolate melts. Remove from heat; blend in powdered sugar. Beat until frosting is cool and
holds its shape.

Brush bottom of each layer with 2 tbsp. of remaining Kahlua. Fill and frost layers with the Fudge Frosting. Let frosting set

Makes 10 to 12 servings