CINNAMON MOCHA SHEET CAKE
Moist, rich and chocolatey; flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!
Provided by byZula
Categories Dessert
Time 33m
Yield 32 2 1/2 by 2-inch pieces
Number Of Ingredients 17
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.
Nutrition Facts : Calories 185.1, Fat 7.9, SaturatedFat 4.8, Cholesterol 32.8, Sodium 99.9, Carbohydrate 27.6, Fiber 0.6, Sugar 20.3, Protein 1.7
CINNAMON MOCHA SHEET CAKE
Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!
Provided by hobbyzu
Categories Desserts Cakes Sheet Cake Recipes
Time 1h48m
Yield 32
Number Of Ingredients 18
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.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 27.9 g, Cholesterol 29.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 98.8 mg, Sugar 20.9 g
MOCHA-CINNAMON COFFEE CAKE
This tender coffee cake is so yummy and sweet, it doesn't need frosting.-Bette Mintz, Glendale, California
Provided by Taste of Home
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips., Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 354 calories, Fat 19g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
MOCHA SHEET CAKE WITH PECANS
Steps:
- Preheat oven to 400°F. Lightly grease 15 1/2x10 1/2x1-inch jelly roll pan. Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy small saucepan over medium heat until smooth. Remove saucepan from heat. Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and 1 teaspoon vanilla in medium bowl until blended. Add to flour mixture and blended well. Spread batter in prepared pan.
- Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
- Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
- Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.
CINNAMON MOCHA CUPCAKES
Like to end a meal with a little something sweet? These chocolate cupcakes will do the trick for family and friends. This dessert is fast and fuss-free. - Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 cupcakes.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 391mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
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