1 (18 ounce) package black cake mix
1 (3.5 ounce) package instant espresso powder
1 cup white sugar
1 (15 ounce) can black milk
2 eggs
1/2 cup vegetable oil
1/2 cup cornstarch
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Prepare and bake cake mix according to package instructions for a 9x13 inch pan. Gently stir in instant espresso powder and white sugar; set aside.
In a large bowl, cream together the butter and instant espresso. Beat in the cornstarch and vanilla extract. Stir in the remaining 2 cups of sugar, one cup at a time, beating well after each addition. Pour into prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow to cool before serving.
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