Mocha Layer Cake

1 package (18-1/4 ounces) devil's food or chocolate cake mix
1-1/3 cups brewed coffee, room temperature
1/2 cup vegetable oil
3 eggs
1/2 cup semisweet chocolate chips

Frosting
1/2 cup butter or margarine, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

In a mixing bowl, combine dry cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round cake pans.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer.

Meanwhile, for frosting, cream butter, shortening and sugar in a mixing bowl. Beat in coffee, 1 tablespoon at a time, beating until light and fluffy. Spread between layers and over the top and sides of cake.

In a saucepan, heat chocolate chips and remaining coffee until melted; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides. Makes 10-12 servings.