1 1/2 c. graham cracker crumbs
3/4 c. firmly packed brown sugar
1/2 c. finely chopped nuts
1 tbsp. instant coffee granules or crystals
3/4 c. butter, melted

1 pkg. Pillsbury Plus dark chocolate cake mix
1 1/4 c. water
1/4 c. butter, softened
3 eggs

3 oz. pkg. cream cheese, softened
2 tbsp. butter, softened
2 c. powdered sugar
1 tbsp. instant coffee granules or crystals
1 to 2 tbsp. half & half

Heat oven to 350 degrees. Grease and flour three 8 or 9 inch round cake pans. In large bowl, combine all crunch layer ingredients until crumbly. Firmly press one-third crunch mixture (about 1 cup) into each prepared pan.

In same bowl, blend all cake ingredients until moistened; beat 2 minutes at highest speed. Pour batter evenly over crunch layers. Bake at 350 degrees. Bake 9 inch layers for 25 to 30 minutes; 8 inch layers for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake 10 minutes in pans; invert onto cooling racks to cool completely.

In small bowl, blend all frosting ingredients until smooth. Place one layer, crunch side up, on serving plate; spread with 1/3 of frosting. Repeat with remaining layers and frosting. Garnish as desired. Store, covered, in refrigerator. 16 servings.