3/4 c. graham cracker crumbs
1/2 c. firmly packed brown sugar
1/4 c. nuts, finely chopped
1/2 tbsp. instant mocha coffee mix
1/2 c. butter, melted
1 pkg. Pillsbury Plus Dark chocolate cake mix
1 1/4 c. water
1/4 c. butter, softened
3 eggs
1 pkg. of cream cheese, softened (3 oz.)
2 tbsp. butter, softened
2 c. powdered sugar
1 tbsp. instant mocha coffee mix
1 to 2 tbsp. half and half

Heat oven to 350 degrees. Grease and flour 3 nine or eight inch round pans. In large bowl, combine graham cracker crumbs, brown sugar, nuts, 1/2 tablespoon mocha coffee mix and 1/2 cup butter until crumbly. Press 1/3 crunch mixture into each prepared pan. In same bowl, blend cake mix, water, 1/4 cup butter and eggs until moistened, beat 2 minutes at highest speed. Pour batter evenly over crunchy layers. 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 10 minutes; remove from pans. Cool completely. In small bowl blend cream cheese, 2 tablespoons butter, powdered sugar, 1 tablespoon mocha coffee mix, and half and half until smooth. Place one layer, crunch side up, on serving plate; spread with 1/3 of frosting. Repeat with remaining layers and frosting.