Grease 2 (9-inch) round cakepans; dust lightly with cocoa. Beat cake mix, 1 3/4 cups water, and eggs at medium speed with an electric mixer 30 seconds; beat 2 minutes at high speed. Pour into prepared cakepans. Bake at 350? for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Slice each cake layer in half horizontally. (Keep layers covered to prevent drying.) Cook chocolate morsels and coffee granules in a heavy saucepan over low heat, stirring constantly, until melted. Process yogurt, cottage cheese, and vanilla in a blender until smooth, stopping once to scrape down sides. Gradually add chocolate mixture, processing until blended; chill. Place 1 cake layer on a serving plate; spread with one-third of chocolate mixture. Repeat procedure twice; top with remaining cake layer. Cover and chill at least 2 hours. Sprinkle with powdered sugar. Sprinkle grated chocolate over top in a checkerboard design. Garnish, if desired. MEXICAN CHOCOLATE SAUCE 1 cup cocoa 1/2 cup sugar 3/4 teaspoon ground cinnamon 3/4 cup half-and-half 1/2cup butter or margarine, melted 1/4 cup honey 3 tablespoons coffee liqueur Combine first 3 ingredients in a small saucepan. Gradually whisk in half-and-half, butter, and honey. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in liqueur. Serve warm over ice cream or pound cake. Makes 2 cups. Posted to MM-Recipes Digest V4 #318 by Julie Bertholf on Dec 07, 1997