Mocha Cake Balls Recipes

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MOCHA NUT BALLS

"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 8



Mocha Nut Balls image

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Nutrition Facts :

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1 tablespoon instant coffee granules
1 cup finely chopped pecans or walnuts
Confectioners' sugar

MOIST MOCHA CAKE

Provided by Ellie Krieger

Categories     dessert

Time 50m

Yield 16 servings (1 serving equals 1 square)

Number Of Ingredients 21



Moist Mocha Cake image

Steps:

  • Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
  • Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
  • In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
  • Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
  • While cake is cooling, make the frosting:
  • Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

Cooking spray
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch processed cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 eggs
2 egg whites
1 1/2 cups lowfat yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
2 ounces good-quality dark chocolate
1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
1/3 cup confectioners' sugar
1 teaspoon espresso powder dissolved in 1 teaspoon hot water
1 teaspoon coffee liqueur or vanilla
1 small square chocolate

MOCHA CAKE

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



Mocha Cake image

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.

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

MOLTEN MOCHA CAKE

When I first made my decadent slow-cooker chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her favorites. Later, I brought one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 6 servings.

Number Of Ingredients 9



Molten Mocha Cake image

Steps:

  • Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.

Nutrition Facts : Calories 482 calories, Fat 19g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 269mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.

4 large eggs
1-1/2 cups sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1 tablespoon instant coffee granules
1/4 teaspoon salt
Vanilla ice cream and fresh raspberries, optional

MOCHA NUT BUTTER BALLS

I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.

Provided by JEANIE BEAN

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 9



Mocha Nut Butter Balls image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
  • In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
  • Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
½ teaspoon salt
1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
2 cups finely chopped pecans
1 cup confectioners' sugar for rolling

MOCHA BALLS

Amazing good little chocolate covered balls. Very addictive and so pretty! Cook time is fridge time.

Provided by dale7793

Categories     Dessert

Time 1h30m

Yield 50 balls

Number Of Ingredients 8



Mocha Balls image

Steps:

  • Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
  • Roll mixture into balls.
  • Use two level teaspoons of mixture for each ball.
  • Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
  • Dip balls, one at a time, into the melted dark chocolate.
  • Return to fridge on the tray and refrigerate until chocolate is set.
  • Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
  • Drizzle chocolate decoratively over the balls and allow chocolate to set.
  • These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

4 cups fine chocolate cake crumbs
1 tablespoon cocoa powder
2 tablespoons desiccated coconut
1/4 cup apricot jam, warmed
2 tablespoons coffee-flavored liqueur
2 tablespoons water
400 g dark chocolate, melted
50 g white chocolate, melted

MOCHA BUTTERBALLS

Make and share this Mocha Butterballs recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 30m

Yield 6 dozen

Number Of Ingredients 10



Mocha Butterballs image

Steps:

  • Preheat oven to 325F degrees.
  • Have ungreased cookie sheets ready.
  • Beat butter, sugar and vanilla together until fluffy.
  • Dissolve coffee in hot water and stir into butter mixture.
  • Sift flour, cocoa and salt into mixture and add nuts.
  • Stir to blend well.
  • Shape into one-inch balls and put on cookie sheets.
  • Bake 15 minutes or until set.
  • Roll in icing sugar while warm.
  • Let cool and roll in icing sugar again before storing in a container with a tight lid.

Nutrition Facts : Calories 742.3, Fat 56.8, SaturatedFat 21.9, Cholesterol 81.3, Sodium 413.6, Carbohydrate 52.3, Fiber 4.3, Sugar 18, Protein 10.8

1 cup soft butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee granules
1 tablespoon hot water
1 3/4 cups flour
1/4 cup cocoa
1/2 teaspoon salt
2 cups chopped walnuts, , finely chopped
icing sugar

MYSTERY MOCHA CAKE

Provided by Food Network

Categories     dessert

Time 1h

Yield 9 servings

Number Of Ingredients 11



Mystery Mocha Cake image

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.

2 ounces unsweetened chocolate
4 tablespoons butter
1 1/2 cups sugar
2 cups sifted flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/2 cup brown sugar
1/4 cup cocoa powder
1 cup cold coffee

MOCHA PECAN BALLS

Another one of my resident's family's recipes. Really easy and delicious. Will be a permanent part of my holiday cookie tray.

Provided by mandabears

Categories     Dessert

Time 15m

Yield 48 cookies

Number Of Ingredients 6



Mocha Pecan Balls image

Steps:

  • Preheat oven to 375°F.
  • In a large bowl crumble cookie dough.
  • Stir in cocoa, espresso powder and pecans.
  • Shape dough into 48 pieces.
  • Wrap each piece around a Hershey Kiss.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Bake for 10-12 minutes or until set.
  • Transfer to wire rack.
  • Cool for 5 minutes.
  • Roll in confectioners sugar.
  • Store in covered container.

1 (18 ounce) package refrigerated sugar cookie dough
1/4 cup baking cocoa
1 tablespoon instant espresso coffee powder, you can substitute regular instant coffee
1 cup finely chopped pecans
48 unwrapped Hershey chocolate kisses
3/4 cup confectioners' sugar

MOCHA BARS

Mocha bars have been a favorite bakery treat of mine for years, but they're always hard to find. This recipe is the best mocha bar I've ever had!

Provided by amsedlacek

Categories     Dessert

Time 1h

Yield 20-24 bars

Number Of Ingredients 10



Mocha Bars image

Steps:

  • Mix cake mix, pudding, milk and eggs in large bowl.
  • Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
  • Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
  • Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
  • Variation: add heath bits to the crushed peanuts. Gives an extra crunch!

1 (18 ounce) box cake mix
1 (6 ounce) box instant vanilla pudding
2 cups milk
2 eggs
1/2 cup butter, softened
1/2 cup creamy peanut butter
3 cups powdered sugar
1/2 teaspoon vanilla extract
3 -4 tablespoons milk, seperated
crushed peanuts

MOCHA PECAN BALLS

Categories     Cookies     Chocolate     Dairy     Bake     Pecan     Winter     Gourmet

Yield Makes about 95 cookies

Number Of Ingredients 9



Mocha Pecan Balls image

Steps:

  • In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
  • Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

2 sticks (1 cup) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon instant espresso powder
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1 3/4 cups all-purpose flour
2 cups finely chopped pecans
confectioners' sugar for coating the cookies

MOCHA BUTTER BALLS

Categories     Cookies     Coffee     Chocolate     Nut     Bake     Christmas     Pecan     Walnut     Winter     Gourmet

Yield Makes about 6 dozen cookies

Number Of Ingredients 5



Mocha Butter Balls image

Steps:

  • Preheat oven to 350°F.
  • In bowl of a standing electric mixer beat together all ingredients except confectioners' sugar until just combined well. Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets.
  • Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes.
  • Sift confectioners' sugar into a bowl. After the 5 minutes cooling, toss balls, a few at a time, in confectioners' sugar, coating them well and transferring them as coated to trays to cool completely. (Before balls are stored or frozen, they can be coated lightly again in confectioners' sugar to keep them from sticking to each other.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

1/2 preparedBasic Butter Cookie Dough at room temperature
1/4 cup unsweetened cocoa powder (not Dutch process)
2 teaspoons instant espresso powder
1 cup finely chopped walnuts or pecans, if desired
about 2 cups confectioners' sugar

MOCHA RUM BALLS MIX

Cool gift idea - bring a jar of this easy mix to a friend, and they can make delicious rum balls whenever they want! (Got this one from a recipe mailing list.)

Provided by KitchenCraftsnMore

Categories     Candy

Time 20m

Yield 30 serving(s)

Number Of Ingredients 6



Mocha Rum Balls Mix image

Steps:

  • Layer ingredients into an attractive 1-quart jar, tamping down layers to eliminate air gaps.
  • Attach the following instructions to the jar: Mocha Rum Balls: Place contents of jar into a bowl.
  • Add 4 to 5 tablespoons rum, espresso, and/or coffee.
  • Form into small balls.
  • Roll in confectioners' sugar.
  • Place on a cookie sheet to dry.
  • Store in an airtight container.

2 cups crushed vanilla wafers
1 1/4-1 1/2 cups confectioners' sugar
1 cup finely chopped almonds
2 tablespoons cocoa powder
1 1/2 teaspoons instant coffee crystals
1/2 teaspoon ground cinnamon (optional)

MOCHA PECAN BALLS

Dusted in either confectioners' sugar or cocoa, this six-ingredient dough rolls up into truffle-like treats-no baking required. -Lorraine Darocha, Mountain City, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7



Mocha Pecan Balls image

Steps:

  • In a large bowl, combine the wafer crumbs, 2 cups confectioners' sugar, pecans and cocoa. Stir in milk and coffee (mixture will be sticky)., With hands dusted in confectioners' sugar, shape dough into 3/4-in. balls; roll in remaining confectioners' sugar or additional baking cocoa if desired. Store in an airtight container.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 20mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

2-1/2 cups crushed vanilla wafers (about 65 wafers)
2 cups plus 1/4 cup confectioners' sugar, divided
2/3 cup finely chopped pecans, toasted
2 tablespoons baking cocoa
1/4 cup reduced-fat evaporated milk
1/4 cup cold strong brewed coffee
Additional baking cocoa, optional

MOCHA LAYER CAKE

Yummy delicious chocolate layer cake with a hint of coffee!

Provided by Dan

Categories     Chocolate Cake

Time 1h30m

Yield 18

Number Of Ingredients 16



Mocha Layer Cake image

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

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

MAUREEN'S MOCHA CAKE

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



Maureen's Mocha Cake image

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

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

MOCHA CAKE IV

A rich chocolate cake that is a sure-fire crowd pleaser.

Provided by Becci

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h30m

Yield 14

Number Of Ingredients 11



Mocha Cake IV image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the eggs, oil, coffee flavored liqueur, and water, mix until well blended. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until the cake springs back when lightly touched. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • In a small saucepan, heat cream and instant coffee, until hot enough to dissolve coffee crystals. Pour into a bowl. Stir in the confectioners' sugar and coffee flavored liqueur. Pour over warm cake. Let cool before serving.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 82.1 g, Cholesterol 60.9 mg, Fat 17.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 440.1 mg, Sugar 66.8 g

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup vegetable oil
⅔ cup coffee flavored liqueur
½ cup water
2 tablespoons coffee flavored liqueur
2 ½ cups confectioners' sugar
⅓ cup heavy cream
2 ½ cups confectioners' sugar
2 teaspoons instant coffee powder

MOCHA CAKE III

A friend made this for our group and we have been hooked on it ever since. Try it. It's so rich, moist, and easy, you'll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!

Provided by Dawn Vassel

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 12

Number Of Ingredients 6



Mocha Cake III image

Steps:

  • Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
  • Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
  • Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.

Nutrition Facts : Calories 500.3 calories, Carbohydrate 49 g, Cholesterol 78.7 mg, Fat 30.8 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.4 g, Sodium 399.8 mg, Sugar 31.2 g

1 (18.25 ounce) package chocolate cake mix
4 eggs
½ cup vegetable oil
16 ounces sour cream
½ cup coffee flavored liqueur
8 ounces semi-sweet chocolate chips

MOCHA COOKIE BALLS

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings, 1 cookie ball each

Number Of Ingredients 3



Mocha Cookie Balls image

Steps:

  • Chop 2 Tbsp. coffee beans. Mix cream cheese, cookie crumbs and chopped coffee beans until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
  • Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted. Stir in food coloring.
  • Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining coffee beans. Refrigerate 15 minutes or until chocolate is firm.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 9 g, Protein 0.7668 g

3 Tbsp. chocolate-covered coffee beans, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8.6 oz.) BAKER'S Chocolate Truffle Cookie Ball Kit

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HOW TO MAKE MOCHA BALLS - VIDEO | MYRECIPES
65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up …
From myrecipes.com


10 BEST KAHLUA BALLS RECIPES | YUMMLY
Kahlua Balls Food.com. nuts, powdered sugar, Kahlua, Oreo cookies, dark corn syrup, powdered sugar. Coffee-Kahlua Balls Food.com. vanilla wafers, chop nut, corn syrup, …
From yummly.com


MOCHA SNACKING CAKE | CANADIAN LIVING
Grease 8-inch (2 L) square metal cake pan; line bottom with parchment or waxed paper. Set aside. Set aside. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at …
From canadianliving.com


MOCHI: THE DEADLY JAPANESE SNACK - CULTURE TRIP
So far, the 2018 New Year holiday season has seen two reported mochi-related deaths, seven others in a serious condition and 15 hospitalisations already.Thanks to the …
From theculturetrip.com


MOCHA CHIP OATY BALLS - NO BAKE! | BAKING, FOOD, MOCHA
Mar 18, 2013 - I don't feel overly guitly if I have one ( or three ) of these yummers as they are pretty healthy for a sweet treat, and contain no whi...
From pinterest.ca


MOCHA CAKE BALL TRUFFLES | MOCHA CAKE, CAKE BALLS, TRUFFLES
Jul 15, 2013 - The Kitchen is My Playground ~ having home cooking fun, one recipe at a time! A food blog about recipes, cooking, & baking for the everyday home cook.
From pinterest.ca


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. …
From lcbo.com


MOCHA BALLS RECIPE | MYRECIPES
Stir together first 6 ingredients; shape into 32 balls. Microwave chocolate in a bowl at HIGH 30 seconds; stir. Microwave 20 more seconds or until smooth, stirring once. Coat balls in …
From myrecipes.com


MOCHA OREO COOKIE BALLS | COOKING ALA MEL
In the bowl of a food processor, process the oreo cookies until in fine crumbs. Add the 2 tablespoons of instant espresso powder, processing until dispersed. Add the cream …
From cookingalamel.com


IRRESISTIBLE MOCHA CAKE - KEVIN IS COOKING
Preheat oven to 350˚F. Spray bottom and up sides of 9-inch springform pan with non-stick cooking spray. Set aside. In a small saucepan over medium-high heat, whisk …
From keviniscooking.com


KAHLUA-SPIKED MOCHA CAKE BALLS | RECIPE | MOCHA CAKE, CAKE BALLS ...
Nov 6, 2014 - We all know that chocolate cake is made infinitely better by the addition of coffee, right? Please tell me you know/love/live by this rule. If you haven’t been adding espresso …
From pinterest.ca


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, …
From kingarthurbaking.com


MOCHA RECIPES | BBC GOOD FOOD
12 Recipes. Make a batch of mocha madeleines, a chococcino cake or impressive profiteroles with our best ever mocha recipes. Indulge in a moreish sweet treat.
From bbcgoodfood.com


MOCHA RUM BALLS - BACONFATTE.COM
Grind the cookies until the texture resembles fine sand. In a large glass bowl, add dry ingredients: ground almonds, ground cookies, ground coffee beans, cocoa powder, and powdered sugar. …
From baconfatte.com


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