Pamela's Mocha Cake

1 bag of Pamela's Chocolate Cake Mix
2 large eggs
1/2 cup oil
1 cup prepared espresso
2 tablespoon butter, melted
1/2 cup water

Mix all ingredients together, do not over mix. Pour into two lightly greased 8" round pans. Bake in 350º oven for 25 to 30 minutes, or remove when top of cake springs firmly back to the touch. If making one layer, use 8" square pan and bake for 38 to 42 minutes.

Chocolate Frosting

8 tablespoons butter or margarine
4 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla
1/3 cup water, milk or rice milk

In a mixing bowl soften butter, add liquid, powdered sugar, cocoa and vanilla. Beat until smooth. Frost on cooled cakes.

Variations:

Pamela's Mocha Cake: Reduce water to 1/2 cup and add 1 cup of prepared espresso. Frost when cooled.

Pamela's Ultra Rich Cake: Increase water to 1 cup and add 1 cup of sour cream, do not use any espresso. Frost when cooled.

Cupcakes: Fill lightly greased cupcake pan (or use cupcake papers) with batter 2/3 full. Bake for 22 to 24 minutes.

Fast & Easy: For a dessert with flare, bake in your greased waffle iron until firm to the touch, remove and serve with a scoop of vanilla ice cream and chocolate sauce!