1 1/2 c. graham cracker crumbs
3/4 c. firmly packed brown sugar
1/2 c. finely chopped nuts
1 tbsp. Swiss Mocha instant coffee mix
3/4 c. melted butter
1 pkg. chocolate fudge cake mix

Preheat oven to 350 degrees. Grease and flour three 9-inch round pans. In a large bowl, combine first 5 ingredients. Mix until crumbly. Press 1/3 of mixture into each of 3 pans. Then prepare cake mix according to package directions. Divide the cake batter into 3 round pans, pouring evenly over the crunch layer. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool 10 minutes and then remove from pans. Cool cakes completely. Prepare frosting.

FROSTING:

2 (3 oz.) cream cheese, softened
4 tbsp. butter, softened
3 1/2 c. powdered sugar
2 tbsp. Swiss Mocha instant coffee mix
2 tbsp. milk

Prepare frosting and place one layer crunch side up on plate. Spread with 1/3 of frosting. Repeat with remaining layers and frosting. Serves at least 16.