Mocha Frosted Snack Cake Recipes

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FROSTED MOCHA CAKE



Frosted Mocha Cake image

When creating the Mocha Snack Cake, our Test Kitchen used a combination of sugar and sugar substitute for the best taste and texture while still cutting calories and carbs. They also used fruit puree, in this case prune baby food, in place of some of the oil in the cake. This savings allowed them to use full-fat whipped topping in the frosting.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 18

3/4 cup sugar blend
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 container (2-1/2 ounces) prune baby food
3 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup fat-free milk
1 cup cold strong brewed coffee
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 teaspoon instant coffee granules
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 cups whipped topping

Steps:

  • In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 214mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA FROSTED SNACK CAKE



Mocha Frosted Snack Cake image

Here's a lighter version of a chocolate mocha cake I've been baking for my family for over 30 years. I replaced part of the sugar with a lower-calorie sugar blend and some of the oil with applesauce. It turned out just as delicious.-Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 20

1 teaspoon instant coffee granules
1 cup boiling water
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup cornstarch
1/4 cup sugar blend
3 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened applesauce
2 tablespoons canola oil
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
FROSTING:
1/2 teaspoon instant coffee granules
1 tablespoon fat-free milk
1-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
3 tablespoons reduced-fat butter, softened
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray., In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened., Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake.

Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 301mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA BLACKOUT CAKE



Mocha Blackout Cake image

Provided by Aida Mollenkamp

Categories     dessert

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 26

Butter, for pans
1 1/2 cups unsweetened cocoa powder, plus more for dusting pans
2 1/2 cups all-purpose flour
2 tablespoons instant espresso powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 cups granulated sugar
2/3 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 teaspoons table salt
1 cup whole milk
1 cup strong brewed coffee
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso powder
1/2 teaspoon table salt
2 1/2 cups whole milk
1 tablespoon vanilla extract
3 large egg yolks
4 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into pieces
1 box chocolate wafers, crushed to crumbs (about 2 cups) (recommended: Nabisco Famous Chocolate Wafers)
1 cup whipping cream
1 to 2 tablespoons dark rum

Steps:

  • For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder.
  • In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside. Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth. Combine the milk and coffee in a small bowl. Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated. Add 1/3 of the flour mixture, and whisk until smooth. Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth.
  • Divide the batter evenly between prepared pans. Put the pans on a baking sheet. Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes.
  • Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes. Remove the cakes from the pans, and cool completely before proceeding.
  • For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine. Whisk in the milk and vanilla until completely incorporated and the mixture is smooth. Whisk in the egg yolks until combined.
  • Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
  • Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
  • To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges. Top with second cake then use the remaining pudding to frost the top and sides of the cake.
  • Press the cookie crumbs into the sides and top of the cake. Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely. Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving.
  • For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form. Add the rum and continue to whisk until stiff and the cream sticks to the whisk. Serve the whipped cream on the side.

MOCHA CAKE WITH CHOCOLATE CROWN



Mocha Cake with Chocolate Crown image

Provided by Sandra Lee

Categories     dessert

Time 4h35m

Yield 12 to 16 servings

Number Of Ingredients 13

Butter and flour, for pans
1 1/3 cups hot water
1/2 cup instant coffee crystals
1 box (18.25-ounces) devil's food cake mix
1/2 cup vegetable oil
3 eggs
1/4 cup instant coffee crystals
2 tablespoons hot water
1 container (8-ounces) frozen whipped topping, thawed
1 container (16-ounces) classic chocolate fudge frosting
Parchment paper
1 package (12-ounces) semisweet chocolate morsels, plus more for decorating
1 1/2 cups white morsels

Steps:

  • Preheat oven to 350 degrees F.
  • Cake Preparation: Butter and flour 2 (8-inch) round cake pans; set aside. Stir hot water and coffee crystals in large bowl until crystals dissolve. Add cake mix, oil, and eggs to coffee mixture. With an electric mixer, beat for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling racks and cool completely.
  • Filling and Frosting Preparation: Stir coffee crystals and hot water in medium bowl until crystals dissolve. Refrigerate for 30 minutes, or until cold. Fold whipped topping into cold coffee mixture. Then stir in chocolate fudge frosting just until blended; chill in the refrigerator. (This is the mocha cream.)
  • Cut each cake horizontally in half. Place top cake layer, cut side up, on a serving platter. Spread 1 cup mocha cream atop cake. Top with bottom cake layer, cut side down. Spread 1 cup of mocha cream over second cake layer. Repeat layering with third cake layer and mocha cream. Top with remaining cake layer, cut side down. Refrigerate for 30 minutes. Evenly spread the remaining mocha cream onto the cake until completely covered. Return to refrigerator.
  • Chocolate Crown Preparation: Draw 3 (6-inch) high crown designs over 3 (15-inch) long sheets of parchment paper. Cut out designs from parchment papers. Lay each crown parchment template on a large baking sheet. Melt chocolate morsels in a glass bowl in the microwave for 2 1/2 minutes, stirring every 30 seconds, until melted and smooth. Repeat with white morsels. Using an off-set spatula, spread melted chocolate thickly over 1 side of 2 of the crown templates. Repeat with melted white morsels and remaining crown template. Arrange additional chocolate morsels decoratively on white crown. Refrigerate for 30 minutes, or until chocolate is set. Wrap 1 chocolate template around half of cake; carefully peel off paper. Wrap second chocolate crown around remaining half of cake; carefully peel off paper. Seal ends of crowns with a knife dipped in very hot water. Refrigerate cake until chocolate crown is completely firm. Wrap white crown, paper side inward, around a 5-inch bowl. Refrigerate until white crown is completely firm. Carefully peel paper from white crown. Place white crown atop cake.

ONE-BOWL CHOCOLATE MAYONNAISE CAKE WITH MOCHA FROSTING



One-Bowl Chocolate Mayonnaise Cake With Mocha Frosting image

Just wait until you taste this cake, it's so easy to make the complete cake is mixed in one just bowl, this cake so rich and moist it's a chocolate-lover's dream! I use the mocha frosting for many other cakes also, it's to die for! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 14-16 serving(s)

Number Of Ingredients 16

2 cups flour
3/4 cup sugar
1 cup dark brown sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup mayonnaise
4 tablespoons vegetable oil
1 cup hot strong brewed coffee
1 tablespoon vanilla
1/2 cup miniature semisweet chocolate chips
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7 ounce) jar marshmallow cream
1 (8 ounce) container cool whip frozen whipped topping, thawed

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • For the cake; combine the flour, both sugars, baking powder, baking soda and salt in a large mixing bowl; add in the mayonnaise and oil, beat on medium speed of an electric mixer until thoroughly combined.
  • Carefully and slowly add in the hot brewed coffee and vanilla; beat until blended (about 1 minute).
  • Add in the mini chocolate chips; mix to combine.
  • Pour the batter into prepared baking dish.
  • Bake for about 30 minutes, or until cake tests done.
  • Cool completely on a wire rack.
  • For the mocha frosting; in a large bowl combine the boiling water with the coffee granules; stir until the granules completely dissolve.
  • Add in the marshmallow cream; beat on low speed until smooth.
  • Using a spatula fold in the Cool Whip topping.
  • Spread over the top of the completely cooled cake.
  • Sprinkle with chocolate shavings if desired.
  • Cut into slices and serve.
  • Delicious!

Nutrition Facts : Calories 407.2, Fat 16.3, SaturatedFat 6.4, Cholesterol 4.4, Sodium 400.4, Carbohydrate 65.4, Fiber 2.4, Sugar 40.9, Protein 3.5

MAUREEN'S MOCHA CAKE



Maureen's Mocha Cake image

This is a very good example of a successful marriage between chocolate and coffee flavors.

Provided by MAUREENBURR

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 50m

Yield 12

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
½ cup unsweetened cocoa
¾ cup strong brewed coffee, cold
¾ cup coffee flavored liqueur
½ cup shortening
1 cup brown sugar
3 egg yolks
3 egg whites
¼ cup white sugar
6 tablespoons butter, softened
4 cups confectioners' sugar
3 tablespoons unsweetened cocoa
3 tablespoons coffee flavored liqueur
2 tablespoons hot brewed coffee

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
  • Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
  • Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
  • For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 91.9 g, Cholesterol 66.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 223.2 mg, Sugar 70.4 g

MOCHA LAYER CAKE



Mocha Layer Cake image

Yummy delicious chocolate layer cake with a hint of coffee!

Provided by Dan

Categories     Chocolate Cake

Time 1h30m

Yield 18

Number Of Ingredients 16

1 teaspoon baking soda
1 cup buttermilk
3 cups sifted cake flour
¼ cup cocoa powder
¼ teaspoon salt
1 cup unsalted butter, softened
2 ½ cups white sugar
1 tablespoon strong brewed coffee
2 teaspoons strong brewed coffee
2 teaspoons vanilla extract
5 large egg whites
½ cup unsalted butter, softened
2 tablespoons unsweetened cocoa powder
4 ½ cups sifted powdered sugar
1 large egg yolk, beaten
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  • Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
  • Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
  • While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
  • Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.

Nutrition Facts : Calories 471 calories, Carbohydrate 79.5 g, Cholesterol 52.6 mg, Fat 16.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 135.5 mg, Sugar 59.4 g

MOCHA FUDGE CAKE



Mocha Fudge Cake image

Moist, fudgy and homey, this easy cake is made in a standard-sized food processor (yes, the batter will fit) and adorned with mocha frosting.

Provided by The New York Times

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

1/2 pound butter (2 sticks), cut into pieces, plus 2 teaspoons for buttering pan
1 cup unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 large eggs, separated
1 3/4 cups sugar
1/2 cup plus 1 tablespoon cocoa powder
1 tablespoon instant powdered coffee
2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons plain yogurt
Mocha frosting (see recipe)

Steps:

  • Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.
  • Into a mixing bowl, sift together flour, baking powder, baking soda and salt.
  • Put egg whites and 1/4 cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.
  • Add egg yolks, 1 1/2 cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.
  • Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.
  • Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.
  • Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.
  • Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 230 milligrams, Sugar 30 grams, TransFat 1 gram

FROSTY MOCHA



Frosty Mocha image

Whip up these frothy shakes, flavored with chocolate, coffee, and a touch of malt, for a cool snack or after-dinner treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 4

Number Of Ingredients 5

1 1/2 cups milk
1/3 cup chocolate-flavored syrup
2 tablespoons instant malted milk powder, if desired
2 tablespoons instant coffee (dry)
3 1/2 cups small ice cubes

Steps:

  • In blender container, place all ingredients except ice; blend until well mixed.
  • Add ice cubes a few at a time, blending well after each addition until smooth.

Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g

MOCHA FUDGE FROSTING (PAULA DEEN)



Mocha Fudge Frosting (Paula Deen) image

This is a recipe, which goes over her Chocolate-Mocha Cake that was in her Comfort Food Magazine issue. Looks and sounds so yummy!!! Posting each one separately, here is the cake recipe,

Provided by diner524

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 8

1 1/4 cups sugar
1 cup heavy whipping cream
2 tablespoons strong coffee (freshly brewed)
1 1/2 teaspoons vanilla extract
5 ounces unsweetened baking chocolate, chopped (5 - 1 oz squares)
1/2 cup butter flavor shortening
2 tablespoons butter flavor shortening
1/2 teaspoon salt

Steps:

  • In a medium saucepan, combine sugar, cream, coffee, and vanilla. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low, and simmer for 5 minutes. Stir in chocolate, shortening, and salt, stirring until chocolate melts and mixture is smooth.
  • Let frosting stand, stirring occasionally, for 1 hour or until cooled to room temperature and thickened. Use immediately.

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From crazyforcrust.com


EASY MOCHA CUPCAKES WITH SALTED CARAMEL FROSTING - ZEST
2019-11-03 Instructions. Preheat oven to 350°F. In a medium bowl, lightly beat the eggs. Add in the milk, sour cream, oil and vanilla and whisk to combine. Add in cocoa powder, cake mix, espresso powder and using an electric mixer on medium, mix the ingredients together. You can opt to beat by hand for about 2 minutes.
From lemonsandzest.com


MOCHA LAYER CAKE - MARSHA'S BAKING ADDICTION
2019-11-01 Add the remaining icing sugar, and beat until smooth and combined. Add the coffee, and milk, and beat until light and fluffy. Add more milk if needed. To assemble, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on a cake stand or serving plate, and spread on a layer of frosting.
From marshasbakingaddiction.com


MOCHA CUPCAKES WITH COFFEE WHIPPED CREAM FROSTING - TWO SISTERS
2019-06-19 Instructions. Stir the instant coffee into the Milk until it is thoroughly mixed. Add the cake mix, coffee flavored milk, oil and egg yolks to the bowl and mix for two minutes. Add the cocoa powder and mix until combined. Spoon cake mix into cupcake liners. Bake the cupcakes in a 350 degree oven for 18-20 minutes.
From twosisterscrafting.com


MOCHA POUND CAKE - KING ARTHUR BAKING
Preheat the oven to 325°F. Lightly grease a 10” (12-cup) tube pan or 12-cup Bundt pan. To make the batter: Using an electric mixer at medium-high speed, beat together ("cream") the butter, sugar, vanilla, baking powder, baking soda, and salt until pale and fluffy, about 3 minutes, scraping the bottom and sides of the bowl as needed.
From kingarthurbaking.com


RECIPE: MOCHA SNACK CAKE - RECIPELINK.COM
MOCHA SNACK CAKE "Rich and moist, this cake needs no frosting and is quick to bake." 1 1/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 1/2 tsp. baking powder 1/4 tsp. salt 2/3 cup fat free skim milk 1 Tbsp. instant coffee granules 1/3 cup butter, softened 3/4 cup sugar 1 egg, beaten 1 tsp. vanilla Powdered sugar Preheat oven to 350 degrees F. Lightly spray an 8 …
From recipelink.com


MOCHA FROSTED SNACK CAKE RECIPE: HOW TO MAKE IT | TASTE …
Here's a lighter version of a chocolate mocha cake I've been baking for my family for over 30 years. I replaced part of the sugar with a lower-calorie sugar blend and some of the oil with applesauce. It turned out just as delicious.—Donna Roberts, Manhattan, Kansas
From stage.tasteofhome.com


MOCHA CAKE WITH MILK CHOCOLATE FROSTING - FLOURS & FROSTINGS
2017-09-01 In a double boiler / microwave , heat the cream and chopped milk chocolate together until melted and smooth. Cool to room temperature.In another bowl, beat the butter until light and smooth. Add one cup sifted icing sugar , a few tablespoons at a time , beating well after each addition. Scrape the bowl as needed.
From floursandfrostings.com


CHOCOLATE SHEET CAKE WITH MOCHA FROSTING - CAMILA MADE
2021-09-24 Finally, tap excess flour out. In the bowl of an electric mixer fitted with the paddle attachment, add the butter, avocado oil, and both sugars and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl, as needed.
From camilamade.com


MOCHA PUDDING CAKE RECIPE | SOUTHERN LIVING
Directions. Step 1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker. Advertisement. Step 2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.
From southernliving.com


CHOCOLATE MOCHA CAKE WITH MASCARPONE FROSTING - ENZA'S QUAIL …
2022-02-19 Melt the chocolate in a microwave safe bowl in 30 second intervals. Stir the chocolate between intervals until it is completely smooth. Make sure not to over heat the chocolate or it will seize. Add the flour, cocoa powder, baking powder, baking soda and salt in medium bowl and stir to combine.
From enzasquailhollowkitchen.com


HAZELNUT CAKE WITH MOCHA FROSTING - BAKE OR BREAK
2021-02-19 To make the cake: Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms with parchment paper. Butter paper. Whisk together flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy.
From bakeorbreak.com


MOCHA FROSTED SNACK CAKE - PLAIN.RECIPES
Directions. Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray.
From plain.recipes


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