LOW-FAT MOCHA ANGEL CAKE
Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
- Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
- Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
- Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg
MOCHA-HAZELNUT GLAZED ANGEL FOOD CAKE
I love this recipe because it combines three of my favorite flavors: coffee, hazelnuts and cherries. -Joan Pecsek, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. In a small bowl, mix flour and coffee granules until blended., Add cream of tartar, extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-40 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, whisk Nutella, confectioners' sugar and coffee until smooth. Drizzle over cake; sprinkle with hazelnuts. Serve with cherries.
Nutrition Facts : Calories 234 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
LOW SUGAR MOCHA NUT CAKE
A mocha treat that is lower in sugar than most cakes. Make sure that the amount of sugar substitute you use works out to be the equivalent of 1/2 cup white sugar.
Provided by JJOHN32
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Combine the hot water and instant coffee. Set aside.
- Whisk together flour, cocoa, dry milk, baking powder and salt.
- In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 20.6 g, Cholesterol 36.1 mg, Fat 10.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 5.4 g, Sodium 199.6 mg, Sugar 6.8 g
MOCHA CHIP ANGEL FOOD CAKE
This heavenly angel food cake is studded with mini chocolate chips and perfumed with fragrant espresso powder. The dessert feels indulgent, but fear not-this homemade version has much less fat than the store-bought kind.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.
- In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)
- Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in 3 additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.
- Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.
Nutrition Facts : Calories 182 g, Fat 5 g, Fiber 1 g, Protein 5 g
NO-FAT MOCHA CAKE
Provided by Donna Chrisco Oldford
Categories Cake Chocolate Dessert Bake Yogurt Summer Bon Appétit California
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line bottom of 9-inch-diameter cake pan with 1 3/4-inch-high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess.
- Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking powder and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended, about 1 minute. Mix in dry ingredients. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn out onto plate. Peel off paper and cool completely.
- Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving.
LOW FAT CHOCOLATE MOCHA CAKE
Make and share this Low Fat Chocolate Mocha Cake recipe from Food.com.
Provided by Neta7853
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Spray a 9" tube pan with nonstick spray and dust with flour.
- In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
- Stir in the sugar, honey, egg yolk, and vanilla until blended.
- In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
- Add to chocolate-honey mixture.
- Sift together flour, baking soda and baking powder and add to the wet mixture.
- Stir well.
- With an electric mixer, beat the egg whites until frothy.
- Add the cream of tartar and continue to beat until stiff.
- Fold the egg whites gently into the batter.
- Pour the batter into the pan.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Cool for 30 minutes on a rack.
- Unmold and cool to room temperature.
- Combine all the glaze ingredients in a bowl.
- Mix thoroughly and let stand 5 minutes.
- Spread the glaze over the top of th cake.
LOW FAT MOCHA FROSTING
Make and share this Low Fat Mocha Frosting recipe from Food.com.
Provided by SoupCookie
Categories Dessert
Time 5m
Yield 3 cups, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together until smooth, adding additional sugar (if needed) to make it spreadable.
Nutrition Facts : Calories 1224.2, Fat 1.9, SaturatedFat 1, Cholesterol 1.2, Sodium 42.3, Carbohydrate 308.6, Fiber 3.6, Sugar 294.2, Protein 4.6
MOCHA CAKE III
A friend made this for our group and we have been hooked on it ever since. Try it. It's so rich, moist, and easy, you'll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!
Provided by Dawn Vassel
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 12
Number Of Ingredients 6
Steps:
- Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
- Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
- Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 49 g, Cholesterol 78.7 mg, Fat 30.8 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.4 g, Sodium 399.8 mg, Sugar 31.2 g
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.
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