BASE:

1 pkg. chocolate cake mix
1 egg
1/2 c. butter, softened

FILLING:

1 env. unflavored gelatin
1/2 c. boiling water
1 tsp. instant coffee
1/2 c. unsweetened cocoa
4 c. powdered sugar
1 c. butter
2 tbsp. orange flavored liqueur

TOPPING:

6 oz. pkg. semi sweet chocolate chips
1/2 c. butter
1 tsp. grated orange peel

Preheat oven to 350 degrees. Grease 15"x10" jelly roll pan. In large bowl combine base ingredients until crumbly. Press in pan. Bake 10 minutes. Cool.

In another bowl, dissolve gelatin in boiling water. Add coffee. Blend in remaining filling ingredients. Spread over cooled crust. Refrigerate about 30 minutes.

In small saucepan over low heat cook topping ingredients until chocolate is melted. Carefully spread topping over filling. Refrigerate until firm.

Makes 48 bars.