Mocha Mint Glaze Food

PEPPERMINT FUDGE CAKE

Steps:

• Preheat oven to 325°F.
• Spray a 10 inch bundt pan with cooking oil and set aside.
• Sift together flour, baking soda, cocoa powder, cornstarch, sugar, and salt in large bowl; whisk together well.
• Whisk together applesauce, oil, vanilla, and peppermint extract by hand in medium bowl.
• Add the wet ingredients to the dry with a few swift strokes just until blended.
• Pour into bundt pan.
• Bake 50-60 minutes, until a toothpick comes out with moist crumbs.
• Cool on rack.

MOCHA BROWNIES WITH MINT FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil. Lightly grease.
• Combine flour, cocoa and baking soda in small bowl.
• Melt butter in large, microwave-safe bowl on HIGH (100%) power until melted. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee granule mixture and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels. Spread into prepared baking pan. Sprinkle remaining 1/2 cup DelightFulls morsels over batter.
• BAKE for 28 to 31 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely in pan on wire rack.
• Drizzle with Coffee Glaze. Allow to set slightly. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.
• Coffee Glaze:
• Dissolve NESCAFE® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules and hot water in small bowl. Stir in powdered sugar and NESTLE® TOLL HOUSE® Baking Cocoa until smooth.

MOCHA BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
• Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.
• To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.

MOCHA FROSTING

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

MOCHA CHOCOLATE GLAZE ICING

Steps:

• Whisk all ingredients together until smooth.
• Immediately drizzle over cake, brownies, doughnuts, or any other baked good you want. Glaze will firm up within a few minutes.

MOCHA BROWNIES WITH MINT FILLED DELIGHTFULLS

Steps:

• PREHEAT oven to 350°F. Line 13 x 9-inch baking pan with foil. Lightly grease. COMBINE flour, cocoa and baking soda in small bowl. MELT butter in large, microwave-safe bowl on HIGH (100%) power until melted. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee granule mixture and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels. Spread into prepared baking pan. Sprinkle remaining ½ cup DelightFulls morsels over batter. BAKE for 28 to 31 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely in pan on wire rack. DRIZZLE with Coffee Glaze. Allow to set slightly. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container. FOR COFFEE GLAZE: DISSOLVE ½ teaspoon NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules and 1 tablespoon hot water in small bowl. Stir in ½ cup powdered sugar and 1½ teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa until smooth.