Cake Marvelous Mocha Pound Cake Recipe 415
MOCHA SWIRL POUND CAKE
Steps:
- HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray.
- MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.
- PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.
- BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.
MOCHA POUND CAKE WITH COFFEE CREAM
Make and share this Mocha Pound Cake With Coffee Cream recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease and flour a 9x5x3-inch loaf pan; set aside. In a medium bowl stir together flour, sugar, cream of tartar, salt, and baking soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add flour mixture; beat for 2 to 3 minutes or until fine crumbs form.
- In a small bowl combine the water and the 1 tablespoon coffee crystals, stirring until coffee crystals are dissolved. Add coffee mixture and vanilla to butter mixture; beat on low speed until combined. Beat on medium speed for 2 minutes. Beat in eggs and melted chocolate on low speed until combined. Beat on medium speed for 1 minute.
- Pour batter into prepared pan, spreading evenly. Bake for 75 to 80 minutes or until a toothpick inserted near center of cake comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, top each serving with Coffee Cream, chocolate curls, and additional coffee crystals.
- Coffee Cream: In a medium bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon instant coffee crystals. Cover and chill for 10 minutes. Beat with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).
Nutrition Facts : Calories 361.6, Fat 21.4, SaturatedFat 13, Cholesterol 100.8, Sodium 240.8, Carbohydrate 39.7, Fiber 1.4, Sugar 21.7, Protein 4.9
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