Mocha Fudge Layer Cake Recipes

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MOCHA-FUDGE CAKE



Mocha-Fudge Cake image

Provided by David Schmidt

Categories     Cake     Coffee     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Backyard BBQ     Shower     Healthy     Potluck     Self     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 slices

Number Of Ingredients 11

1 1/2 cups brown sugar
4 tablespoons butter
3 eggs
3 ounces unsweetened chocolate, melted
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 cup hot coffee
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
Vegetable oil cooking spray

Steps:

  • Heat oven to 350°F. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Categories     Cake     Coffee     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Winter     Birthday     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

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.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

MOCHA LAYER CAKE



Mocha Layer Cake image

"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 13

1 package devil's food or chocolate cake mix (regular size)
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.

MOCHA FUDGE CAKE



Mocha Fudge Cake image

A moist, yummy cake that is great for get-togethers.

Provided by Arlene

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package moist, dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 large eggs eggs
½ cup brewed coffee
¾ cup coffee flavored liqueur
⅓ cup vegetable oil
1 (16 ounce) package dark chocolate frosting
¾ cup coffee flavored liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
  • Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
  • Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
  • Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 73.9 g, Cholesterol 62 mg, Fat 20.7 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 602.1 mg, Sugar 57.1 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

MOCHA FUDGE LAYER CAKE



Mocha Fudge Layer Cake image

A local restaurant serves this cake it is delicious! By looking at the recipe it looks complicated by after making it, it wasn' that bad! I copied the original recipe, but I used all purpose flour and I didn't sift anything. It still turned out great!

Provided by Beth 8

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 19

3 (1 ounce) unsweetened chocolate squares
1/2 cup butter, softened
2 1/4 cups firmly packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces sour cream
1 cup boiling water
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1/2 cup sifted powdered sugar
1/2 cup butter, softened
5 cups sifted powdered sugar
1/4 cup cocoa
1/4 cup brewed coffee
2 teaspoons vanilla extract
2 tablespoons whipping cream (only if icing is too thick)

Steps:

  • Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
  • Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
  • Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
  • Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
  • Spread filling between layers.
  • Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.

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 LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

This recipe is from an old "professional" cookbook I have. I have posted it in reply to a message board request. "This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld. "

Provided by Dee514

Categories     Dessert

Time 6h18m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 18

4 cups whipping cream
1/4 cup unsalted butter
1/4 cup sugar
22 ounces semisweet chocolate, finely chopped,divided use
1/3 cup dark rum
2 teaspoons vanilla extract
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
  • Remove from heat.
  • Add 20 ounces chocolate; whisk until melted and smooth.
  • Whisk in rum and vanilla.
  • Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
  • Cover; let stand at room temperature.
  • Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
  • Remove from heat; mix in rum.
  • Cover and let stand up to 1 day.
  • For cake: Preheat oven to 350°F.
  • Butter 9x9x2-inch metal baking pan.
  • Line bottom with waxed paper; butter paper.
  • Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
  • Sift flour, cocoa, and baking soda into small bowl.
  • Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
  • Beat in vanilla-coffee mixture.
  • Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
  • Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
  • Fold 1/3 of whites into yolk mixture.
  • Fold in half of flour mixture.
  • Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
  • Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
  • Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake.
  • Turn out onto work surface; peel off paper.
  • Using long serrated knife, cut cake horizontally in half.
  • Place 1 half, cut side up, on platter.
  • Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
  • Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
  • Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
  • Drizzle remaining syrup over cut side of second cake layer.
  • Place second layer, syrup side down, atop filling; press to adhere.
  • Rewarm topping over low heat just until pourable.
  • Pour topping onto top center of cake.
  • Using small spatula, spread topping to edges, being careful to keep it from spilling over.
  • Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
  • Cut cake into 16 squares and serve.

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RECIPES - BETTYCROCKER
Baking Recipes for Any Occasion! Browse through our wide range of cake, cookies, muffin recipes. From an easy white chocolate cake which is perfect for afternoon tea, to a more challenging multi layered cake for a birthday, there’s a recipe for everyone! Next time you’re baking, why not try a new shape, or a new and exciting flavour like coconut and pineapple.
From bettycrocker.ae


MOCHA CAKE RECIPE - 7 LAYER OMBRE CAKE - GRETCHEN'S VEGAN …
2021-08-03 Instructions. Combine the flax meal with the hot water & whisks smooth, set it aside to thicken. Sift the flour with the baking powder and salt. Combine the apple cider vinegar with the soy milk and the vanilla extract and let it stand to thicken for approximately 5 minutes. With an electric mixer cream the softened vegan butter with the ...
From gretchensveganbakery.com


MOCHA FUDGE CAKE - YUM TASTE
2015-02-18 Directions. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan. Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened.
From yumtaste.com


RECIPE DETAIL PAGE | LCBO
1. Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20-cm) round layer cake pans with parchment paper and set aside. 2. Place the chopped chocolate in a small bowl. Pour in the ¼ cup (60 mL) boiling water and stir until the chocolate is melted and smooth. Set aside to cool.
From lcbo.com


SUPER FUDGY MOCHA LAYER CAKE - DELALLO
DIRECTIONS. Preheat oven to 350°F. If you'd like to do a 4 layer cake, grease and line 4 6-inch cake pans with parchment paper. If you'd prefer a 2 layer cake, grease and line 2 8-inch cake pans with parchment paper. In a large bowl, whisk together sugar, cocoa powder, flour, espresso powder, baking soda, baking powder, and salt.
From delallo.com


FRENCH VANILLA MOCHA LATTE LAYER CAKE - JAMIE GELLER
2013-02-01 Fudge Brownie Layer. Preheat oven to 350° F. Spray a 9-inch round pan with nonstick cooking spray. Use the pan to trace a circle on a piece of parchment paper. Cut out the circle and line the pan. Spray parchment with cooking spray. Combine margarine, sugar, eggs, and vanilla. Add in cocoa, flour, salt, and baking powder.
From jamiegeller.com


MOCHA FUDGE LAYER CAKE - LUNCH RECIPES
If you like this recipe, you might also like recipes such as Mocha Fudge Bundt Cake with Mocha Fudge Glaze, Mocha Layer Cake, and Mocha Layer Cake. Ingredients. Servings: 2 teaspoons baking soda 532 milliliters firmly packed brown sugar 118 milliliters butter , softened 532 milliliters sifted cake flour 85 grams unsweetened chocolate squares 59 milliliters cocoa 59 milliliters brewed coffee 3 ...
From fooddiez.com


MOCHA FUDGE CAKES RECIPE | MYRECIPES
Place instant coffee granules in a small bowl. Add hot brewed coffee, and stir to dissolve. Stir in coffee liqueur. Beat butter and 3/4 cup plus 2 tablespoons sugar …
From myrecipes.com


PEPPERMINT MOCHA LAYER CAKE - EVERYDAY ANNIE
2016-12-21 To make the cake, heat the oven to 350˚ F. Butter the edges of a quarter sheet pan and dust with cocoa powder, shaking out the excess. Line the bottom of the pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugars. Beat on …
From everydayannie.com


MOCHA FUDGE AMISH FRIENDSHIP BREAD CAKE
In a large mixing bowl, add ingredients as listed. Grease two large loaf pans. Dust the greased pans with sugar. Pour the batter evenly into loaf or cake pans. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. ENJOY!
From friendshipbreadkitchen.com


MOCHA LAYER CAKE RECIPE - THERESCIPES.INFO
In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream. Pour into 3 greased and flowered 9" round baking pans.
From therecipes.info


MOCHA FUDGE CAKE - FOOD HEAVEN
To make the fudge icing, heat the remaining Arctic Iced Coffee with the cream until just steaming. 9 Put the chopped chocolate into a bowl and pour the steaming cream mixture over.
From foodheavenmag.com


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