Cream Cheese Mocha Frosting Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Steps:

• Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
• Frost the cake, and sprinkle with chopped walnuts if desired.

Steps:

• In your mixer, beat the softened butter with the powdered sugar until it is creamy.
• Add in the cocoa powder, vanilla extract & coffee.
• Beat with the mixer until it's nice and fluffy (about a minute or 2)
• This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.

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.

Steps:

• In a large bowl, beat cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. , Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired.

Steps:

• Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

Steps:

• Place cream cheese and butter in a large mixing bowl and mix on medium speed until light and fluffy.
• Mix together half-and-half, coffee, and vanilla extract.
• Combine powdered sugar and cocoa powder in small bowl.
• Add powdered sugar mixture and the coffee mixture to cream cheese and mix well.
• Add more half-and-half or powdered sugar, as needed, to achieve desired consistency. Spread on cupcakes or cake and enjoy!

Steps:

• Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium speed until fluffy.
• Gradually beat in cocoa, coffee and powdered sugar on low speed until smooth.

Steps:

• For Cake:.
• Heat oven to 350. Grease and flour 13x9x2 inch pan.
• Beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Spread 1/2 the batter in pan. Pour filling over batter,
• Spread evenly. Spread remaining batter over filling.
• Bake cake 40 to 45 minutes. Check with knife fordoneness. Cool completely.
• Cream Cheese Filling:.
• Mix ingredient well with mixer. Set aside.
• Frost with spicy Mocha Frosting:.
• Spicy Mocha Frosting:.
• With electric mixer, mix all ingredients until smooth and spreadable. Frost cake. Cover, serve at room temperature.

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans, in order to make 2 cake layers.
• In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat all on medium speed with electric mixer for 2 minutes.
• Stir in boiling, strong, hot coffee; batter will be thin.
• Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes, then remove cake layers from pans to wire racks.
• While cake is cooling, make the icing. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth.
• To finish cake, make sure the layers are completely cool. Take one round layer, place it on a serving plate, and top it with a layer of icing. Then place the other round layer on top, and ice the entire cake.

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

Steps:

• Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
• Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.

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.

Steps:

• Dissolve coffee in 2 tbls hot water.
• Beat (electric mixer) butter until light, sift the sugar and cocoa into the butter.
• Combine, stirring with a spoon until well blended.
• Stir in the coffee and milk.
• Beat (electric mixer) frosting on low speed until until smooth and light.
• If necessary, adjust consistancy by adding 1 tbls of sugar or milk at a time.

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

Steps:

• Grease and flour three 9-in. round baking pans. Line bottoms with waxed paper; grease and flour the paper. In a small bowl, combine the cracker crumbs, brown sugar, butter, walnuts and drink mix; press into prepared pans. , Prepare cake batter according to package directions; pour over prepared crusts. Bake according to package directions. Cool for 10 minutes; remove from pans to wire racks to cool completely. Remove waxed paper., For frosting, in a large bowl, beat the cream cheese, butter, sour cream and drink mix until fluffy. Add confectioners' sugar; beat until smooth. , Place one cake layer, crunchy side up, on a serving plate. Spread with 3/4 cup frosting. Repeat with remaining layers and frosting. Store in the refrigerator.