MOCHA DREAM CAKE
This recipe was a finalist in the 2001 Share the Very Best recipe contest, this dessert was submitted by Jennifer Kalos of Ma. This coffee-flavored cake and sweet, creamy mocha frosting is great for every family's birthday celebration!
Provided by Pat Duran
Categories Cakes
Time 50m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350^. Grease and flour two 9-inch cake pans. Cake: Combine water and instant coffee in a medium bowl. Stir in coffee-mate with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave morsels and oil in large, uncovered, microwave safe bowl for 30 second interval until melted ;stir until smooth. Add coffee mixture, sugar, eggs, evaporated milk, vinegar, and vanilla to melted morsels; mix with wire whisk.
- 2. Gradually beat in flour mixture until combined. (batter will be thin) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
- 3. Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.(cocoa batter will spread evenly outward from center)
- 4. Bake for 40-45 minutes or until toothpick comes out clean when used to test. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely. Frost cake with frosting between layer on top and sides of cake.
- 5. Frosting: Microwave 2/3 c. morsels and butter in large microwave safe bowl at 30 second intervals until melted and stir to smooth. Combine Taster's Choice and water in small bowl. Beat cream cheese and coffee mixture into melted morsels. Gradually beat in powdered sugar until mixture reaches spreading consistency. Makes about 2 1/2 cups frosting.
SPECIAL MOCHA CUPCAKES
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
MOCHA DREAM CAKE
Make and share this Mocha Dream Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350. Grease and flour two 9 inch round baking pans.
- Combine water and coffee granules in medium bowl. Stir in creamer with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave chips and oil in large, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Add coffee mixture, sugar, eggs, evaporated milk, vinegar and vanilla extract to melted chips; mix with wire whisk. Gradually beat in flour mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
- Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.
- Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
- Micorwave chips and butter in large, uncovered, micorwave-safe bowl on medium-high (70%) for 1 minute; stir. Chips may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Combine coffee granules and water in small bowl. Beat cream cheese and coffee mixture into melted chips. Gradually beat in powdered sugar until mixture reaches spreading consistency.
- Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 754.1, Fat 31.6, SaturatedFat 16.8, Cholesterol 107.7, Sodium 316.4, Carbohydrate 112.2, Fiber 2.2, Sugar 88.4, Protein 9.8
MOCHA DREAM CAKE
This loverly layered cake looks like you fussed, but it's easy to make. Baking cocoa gives the angel food cake a chocolaty boost without adding a lot of fat...and the rich creamy mocha frosting is yummy! -Shirley Seltzer of Nanaimo, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 15x10x1-in. baking pan with parchment; set aside. In a small bowl, stir the cocoa, boiling water and sugar until cocoa and sugar are dissolved. Cool. , In a large bowl, beat the cake mix, cold water and cocoa mixture on low speed for 30 seconds. Beat on medium for 2 minutes. Gently spoon batter into prepared pan. , Bake at 350° for 18-20 minutes or until cake springs back when lightly touched and entire top appears dry. Immediately invert pan onto a wire rack; gently peel off parchment. Cool., In a small bowl, dissolve coffee granules in milk; add whipped topping and pudding mixes. Beat on low speed until moistened; beat on high until smooth and soft peaks form. Refrigerate for 5 minutes. , Cut cake widthwise into 3 equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers.
Nutrition Facts : Calories 210 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA CUPCAKES
If you want a super-moist cupcake, then this is the one. I initially got this recipe from "Taste of Home" magazine, but after having tasting it at its original state; I decided to tweak it just a tad, and they turned out great!
Provided by BachFromTheDead
Categories Dessert
Time 45m
Yield 1 cupcake, 12 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
- Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
- For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
- Refridgerate for 6-7 days to keep fresh.
DREAM CUPCAKES
My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. -Dorothy Bahlmann, Clarksville, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions for cupcakes. Fill 30 paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and, if desired, coconut. , Drop about 2 teaspoons cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 155 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 153mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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