Black Russian Cake | Seasoned Cooking

Nonstick cooking spray
1 package (19.5 ounces) dark chocolate cake mix, Duncan Hines®
1 package (4-serving-size) instant chocolate pudding and pie filling mix, Jell-O®
3/4 cup chocolate milk, Nesquik®
1/2 cup vegetable oil
3 eggs
6 tablespoons cream soda
5 tablespoons strong-brewed coffee
2 teaspoons vanilla extract, McCormick®
2 containers (12 ounces each) whipped chocolate frosting, Duncan Hines®
1 bar (1.45 ounces) dark chocolate, finely grated, Hershey’s® Special Dark

Preheat oven to 350°F. Spray two 8-inch round cake pans with cooking spray; set aside.
In a large mixing bowl, combine cake mix and pudding mix. Add chocolate milk, oil, eggs, cream soda, 1 tablespoon of the coffee, and vanilla extract. Beat with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat on medium for 2 minutes more. Pour batter into prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
In a medium bowl, stir together the remaining 1/4 cup coffee and the frosting.
To assemble, place a cake layer on a serving plate. Spread with 1/2 cup of the frosting mixture; top with the second cake layer. Frost side and top with the remaining frosting. Lightly press grated chocolate onto side of cake.