Mocha Cinnamon Coffee Cake Food

CINNAMON MOCHA SHEET CAKE

Steps:

• Melt the butter in saucepan.
• Stir in cocoa, water and coffee. Beat until smooth.
• Combine granulated and brown sugars, flour, cinnamon and baking soda.
• Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
• Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
• Bake at 350 F for 18 minutes or until done.
• Cool in pan.
• Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
• Mix until smooth.
• Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
• Cut into 32 pieces.

CINNAMON MOCHA SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
• Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
• Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
• To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

MOCHA YOGURT COFFEE CAKE

Steps:

• In a small bowl, combine brown sugar, nuts, cocoa powder, cinnamon, and coffee crystals; set aside.
• In a mixer bowl, beat butter on medium speed of an electric mixer for 30 seconds. Add the sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Add Bisquick and yogurt alternately to beaten mixture, stirring just until combined.
• Spoon about half of the batter into a greased 8-inch square baking pan. Sprinkle nut mixture on top. Spoon remaining batter over all. With a narrow spatula, swirl to marble. Bake in a 350°F oven for 35 to 40 minutes, or until done. Cool slightly on a wire rack. Dust lightly with powdered sugar.

CINNAMON COFFEE CAKE

Steps:

• Cream together oleo, 1/2 Cup brown sugar and 1 cup granulated sugar.
• Add the beaten eggs and mix well.
• Sift together all dry ingredients.
• Add to creamed mixture alternately with the buttermilk.
• Pour into greased and floured 9 x 13-inch pan.
• Sprinkle topping over the batter.
• Cover with foil and refrigerate overnight.
• Remove foil and bake at 350° for 35 minutes or until cake tests done.