Foodwhirl reader (and all around cool chick and busy mom) Karen Ronfeldt sends us this fabulously easy cake!

Mocha Brownie Cake

• 1 (21 ounce) package fudge brownie mix.  I used Chocolate Chunk Brownie Mix.
• 1/3 cup water
• 1/4 cup canola or vegetable oil
• 2 large eggs, lightly beaten
• 1/2    cup chopped pecans (more or less depending on your liking)
• 1 1/2  cups heavy whipping cream
• 1  tablespoon instant espresso
• 1/4 cup sifted powder sugar
• Chocolate shavings

1. Preheat oven to 350 dgrees.
2. Coat two 8-inch cakepans with cooking spray; line pans with baking parchment paper and spray with cooking spray (I use Crisco Butter No-Stick Spray).
3. Combine brownie mix, water, vegetable oil and eggs.  Mix until moistened through.
4. Spread batter  evenly into the two prepared pans.  Bake at 350 for 23 to 25 minutes.  Let pan cools on wire racks for 5 minutes; invert onto wire racks and carefully remove the paper.  Let the cake layers cool completely on the wire racks.
5. Chill the beater blades and bowl in the freezer for 15 minutes before beginning the next step.
6. Combine whipping cream and espresso granules, stirring well.  Beat at medium speed of an electric mixer until foamy; gradually add in powdered sugar; beating until stiff peaks form.  Spread whipped cream mixture between the layers and on top and sides of the completely cooled cake.
7. Garnish with chocolate shavings and chopped pecans.
8. Chill cake for one to two hours before serving.

[I adapted this from a Southern Living Recipe]