Sending this as an illustration of how, when you can't scan a recipe off of a 
box correctly, you might be able to find it on the Internet. This is what 
happened with this recipe from a Domino powdered Sugar box: Café espresso cake

1 -(3 oz) pkg. cream cheese, softened
1/2 cup - butter or margarine, softened
1 tablespoon - instant espresso granules
1/3 cup - milk
1 - (1 lb.) pkg. Domino® Confectioners Sugar

2 - eggs
1 teaspoon - vanilla
1 1/4 cups - all-purpose flour
1/2 teaspoon - baking powder
1/4 teaspoon - salt
1 tablespoon - instant espresso granules
1/3 cup - water
Preheat oven to 350°F. Grease and flour an 8-inch square cake pan.

In large mixing bowl, beat cream cheese and butter at medium speed until 
smooth. Dissolve instant espresso in milk. Add confectioners' sugar to cream 
cheese mixture alternately with milk mixture, beating 1-2 minutes or until 
blended. Remove 1 cup of frosting from bowl and set aside.

With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add 
vanilla; beat until blended. In small bowl, combine flour, baking powder and 
salt. Dissolve espresso granules in water. Add flour mixture to mixing bowl 
alternately with water mixture and continue beating 1-2 minutes or until well 

Pour into pan and bake 30-40 minutes or until toothpick inserted in center 
comes out clean. Cool 10 minutes; remove from pan. Cool completely. Place cake 
on serving plate. Spread sides and top of cake with remaining frosting. Set 

Drizzle frosted cake with melted chocolate or decorate with chocolate curls.

Garnish sides and top of cake with chopped pecans, hazelnuts or walnuts.

Decorate cake with chocolate-covered espresso beans and dust with cocoa powder.

Spoon melted chocolate into small plastic bag; snip one corner off bag. Pipe 
melted chocolate in a tea-cup design onto a baking sheet lined with wax paper. 
Let stand until firm. Peel away waxed paper and garnish cake slices.

Serves 9

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