Mexican Chocolate Cake

Chill a large mixing bowl.

Heat oven to 350 degrees F. Lightly grease two 9″ round cake pans.

In a large bowl, combine brownie mix, oil, eggs, coffee and 1/4 cup water. Stir in chocolate chips and divide batter into pans.

Bake until a toothpick inserted in the center comes out clean, about 35 to 37 minutes. Let cool in pans on wire racks.

When cooled, slice each cake in half horizontally and brush each layer with coffee liqueur (I always add just a splash more, but that’s just me!).

With an electric mixer, beat cream in the chilled bowl for 1 to 2 minutes. Add confectioners’ sugar and vanilla and continue beating until whipped.

Place 1 cake layer on a platter/cake plate and spread with whipped cream. Repeat layers until done and then frost the sides. Sprinkle with confetti (optional).

Chill for 30 minutes before serving.