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

CAKE:

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

FROSTING:

4 1/2 oz. cream cheese, softened
3 tbsp. butter, softened
3 c. powdered sugar
1 1/2 tbsp. instant mocha coffee mix
1 1/2-3 tsp. half & half

Grease and flour three 8 or 9 inch round pans. In large bowl combine crunch layer ingredients until crumbly. Press 1/3 (about 1 cup) crunch mixture into each 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. (9 inch layers for 25-30 minutes - 8 inch layers for 30-40 minutes.) Until toothpick comes out clean. Cool 10 minutes. Remove from pans, cool completely.

In small bowl, blend all frosting ingredients until smooth. Place 1 layer, crunch side up, on serving plate, spread with 1/3 of frosting. Repeat with remaining layers and frosting.