Mocha Cake Iii Recipes

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

MYSTERY MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.

MOCHA CAKE III

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.

TRIPLE-LAYER MOCHA CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk. In another bowl , beat egg whites on high speed until stiff peaks form; fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine confectioners' sugar and cocoa. In another large bowl, cream butter and sugar mixture. Beat in coffee and vanilla. Spread between layers and over top and sides of cake.

MOCHA CAKE II

Steps:

• Line the bottom of a 10 inch spring form pan with 15 (approx.) of the annisette toast (you may have to break them up to fit).
• Mix liqueur and water together to make 1 1/2 cups of liquid. Pour half that mixture over toasts, reserving remainder.
• Prepare vanilla pudding with 3 cups of the milk as package directs, reserving remainder of milk for chocolate pudding. When vanilla pudding is done and still hot, pour over toasts. Let cool slightly, then put the another layer of toasts on top of the vanilla pudding.
• Pour the remaining liqueur mixture over toasts until they absorb all of it. Prepare the chocolate pudding as you did the vanilla and again while hot, pour over toasts. Let cool, then refrigerate overnight. Next day unmold from spring form pan, top with non-dairy topping and almonds.

MOCHA CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Butter and lightly flour one 8-inch square pan.
• Heat the milk and stir in the instant coffee until it dissolves. Add the vanilla and let cool.
• Cream butter and gradually add the sugar, beating untill light.
• Add the eggs and beat well. Stir in the coffee mixture.
• Combine the flour, salt and baking powder, add them to the first mixture, mixing well.
• Bake about 40-50 minutes testing with a toothpick.
• Cool in the pan for 5 minutes before turning out into a cake rack.

TRIPLE CHOCOLATE MOCHA CAKE

Steps:

• Butter 2 8" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa).
• In large bowl mix together well first 8 ingredients with a wire whisk.
• Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes.
• In a small bowl, mix together hot water and instant espresso, stirring well to dissolve.
• Add espresso carefully to cake mix and beat until mixed well, batter will seem thin.
• Pour evenly into the prepared pans.
• Bake in pre-heated oven at 350º for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect.
• Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
• Frost or dust with powdered sugar as desired.