1. Preheat oven to
350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll
pan; line bottom with waxed paper; grease and flour paper.
2. Prepare cake mix as label directs. Spoon batter into jelly-roll
pan, spreading evenly. Bake 15 to 20 minutes until toothpick
inserted in center of cake comes out clean. Cool cake in pan
on wire rack 10 minutes. Remove cake from pan; peel off and discard
waxed paper. Cool cake completely on wire rack.
3. Prepare coffee butter cream: In cup, mix instant-coffee
powder with 2 teaspoons hot tap water until coffee dissolves;
stir in vanilla extract. Cut 3/4 cup margarine or butter
(1 1/2 sticks) into small pieces. In large bowl, with mixer
at medium speed, beat cut-up margarine or butter and cream
cheese just until mixed. Add confectioners' sugar, beat
at low speed just until blended. Increase speed to high;
beat until fluffy, scraping bowl often. Reduce speed to
medium; gradually beat in coffee mixture, scraping bowl
often, just until well combined.
4. With serrated knife, cut cooled cake lengthwise into
3 equal pieces for cake layers. Place one cake layer on
long platter; spread with 1/2 cup coffee butter cream.
Top with second layer, then 1/2 cup coffee butter cream.
Place remaining layer on top. Spoon about 1 cup butter
cream into decorating bag with medium-size star tube; set
aside. With metal spatula, spread sides and top of cake
with remaining butter cream, making butter cream as smooth
as possible. Refrigerate cake until coffee butter cream
is firm and cold, about 1 hour.
5. In heavy 1-quart saucepan over low heat, heat semisweet
chocolate, corn syrup, and 1/2 cup margarine or butter
(1 stick) until melted and smooth, stirring frequently.
Let glaze cool 5 minutes.
6. Tuck strips of waxed paper under cake to keep platter
clean when glazing cake. Pour glaze along top of cake,
allowing some glaze to drip down sides of cake. Refrigerate
cake until glaze is set, about 15 minutes.
7. Pipe butter cream in decorating bag along top of cake
to make a pretty design; garnish with coffee-bean candies.
Garnish platter with lemon leaves and strawberries. Refrigerate
cake if not serving right away.
