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MOCHA CHOCOLATE CAKE Cake Folgers vegetable oil eggs BUTTER MOCHA FROSTING powdered sugar cocoa salt butter Folgers vanilla milk
Viewed: 50 - Published at: 3 years agoIngredients
- MOCHA CHOCOLATE CAKE
- Crisco(R) Original No-Stick Cooking Spray
- 1 pkg (18.25 oz.) Pillsbury(R) Devils Food Cake
- 1 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *
- 1/2 Crisco(R) Pure Vegetable Oil
- 2 large eggs
- BUTTER MOCHA FROSTING
- 1 pkg (1 lb.) powdered sugar (about 3 3/4 cups)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/4 cup strong brewed Folgers(R) Classic Roast Coffee, cooled to room temperature *
- 1 teaspoon vanilla extract
- 3 to 4 teaspoons milk
Method
- HEAT oven to 350°F. Coat two 9-inch round cake pans with no-stick cooking spray.
- COMBINE cake mix, 1 1/4 cup brewed coffee, oil and eggs in large bowl with electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
- BAKE 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
- COMBINE powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.
- *To make strong brewed coffee: Measure 1/4 cup Folgers(R) Classic Roast Ground Coffee for each 1 1/2 cups water. Brew as desired.
