1 (16 ounce) angel food cake mix

Prepare according to package directions, substituting cold brewed coffee for water. Spoon into wax paper-lined 9-inch round cake pans. Bake 350 degrees F for 20-25 minutes.

White Chocolate Mousse
1 3/4 cups whipping cream
4 (4 ounce) white chocolate bars, chopped

Cook whipping cream in a saucepan over low heat until thoroughly heated. Do not boil. Place white chocolate in a 3-quart metal mixing bowl. Add whipping cream, and stir until smooth. Place bowl in large bowl filled with ice. Let stand 25 minutes, stirring every 5 minutes. Mixture must be ice cold and have the consistency of a custard sauce.

Beat chilled mixture at medium speed with mixer just till stiff peaks form. Do not overbeat or mixture will curdle. Spread cake layers with white chocolate mousse. Cover and chill at least 4 hours.

Coffee Butter Cream Frosting
1/2 cup butter, softened
1 pound powdered sugar
1/3 cup Kahl