3 1/2 pt. heavy cream
1 1/2 c. confectioners' sugar
1/4 to 1/2 c. cocoa
2 tsp. instant coffee
1/4 tsp. salt
1/4 to 1/2 c. Grand Marnier, optional

Refrigerate all one hour in mixing bowl. Whip until light and fluffy. Cut two layer German chocolate cake (box is fine) into 4 layers with thread. Frost all layers and outside of cake. Refrigerate.