Mocha Frosted Snack Cake Recipes

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FROSTED MOCHA CAKE

When creating the Mocha Snack Cake, our Test Kitchen used a combination of sugar and sugar substitute for the best taste and texture while still cutting calories and carbs. They also used fruit puree, in this case prune baby food, in place of some of the oil in the cake. This savings allowed them to use full-fat whipped topping in the frosting.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 18



Frosted Mocha Cake image

Steps:

  • In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 214mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

3/4 cup sugar blend
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 container (2-1/2 ounces) prune baby food
3 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup fat-free milk
1 cup cold strong brewed coffee
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 teaspoon instant coffee granules
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 cups whipped topping

MOCHA FROSTED SNACK CAKE

Here's a lighter version of a chocolate mocha cake I've been baking for my family for over 30 years. I replaced part of the sugar with a lower-calorie sugar blend and some of the oil with applesauce. It turned out just as delicious.-Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 20



Mocha Frosted Snack Cake image

Steps:

  • Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray., In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened., Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake.

Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 301mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

1 teaspoon instant coffee granules
1 cup boiling water
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup cornstarch
1/4 cup sugar blend
3 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened applesauce
2 tablespoons canola oil
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
FROSTING:
1/2 teaspoon instant coffee granules
1 tablespoon fat-free milk
1-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
3 tablespoons reduced-fat butter, softened
1/2 teaspoon vanilla extract

CHOCOLATE CAKE WITH MOCHA FROSTING

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18



Chocolate Cake with Mocha Frosting image

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.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract

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 FROSTING

Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.

Provided by Samantha S

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 6



Mocha Frosting image

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.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g

2 tablespoons warm milk
½ teaspoon instant coffee powder
1 (16 ounce) package confectioners' sugar
6 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract

EASY MOCHA FROSTING

This is a great chocolate mocha frosting that my mother made back in the 50's. It is easy and tastes delicious, not too sweet and not bitter.

Provided by mo_duffy

Categories     Dessert

Time 15m

Yield 1 single layer cake

Number Of Ingredients 5



Easy Mocha Frosting image

Steps:

  • Mix on med/high speed all ingredients gradually adding the hot coffee and blend to a smooth paste (be careful when adding coffee that you do not put too much in or it will be runny).
  • Cool cake and frost spreading on the top and sides of a bundt cake or a single layer cake.

3 cups powdered sugar
12 tablespoons unsweetened cocoa
1 1/2 tablespoons butter
1 1/2 teaspoons vanilla
enough fresh hot coffee (to blend)

LAYERED MOCHA CAKE RECIPE

Get out coffee, chocolate cake mix and instant pudding for our Layered Mocha Cake Recipe! Use this mocha cake recipe to make a scrumptious coffee dessert.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h43m

Yield 16 servings

Number Of Ingredients 11



Layered Mocha Cake Recipe image

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Add hot water to 2 tsp. coffee granules in large bowl; stir until dissolved. Add cake mix, dry pudding mix, eggs and oil; beat with mixer until blended. Pour into prepared pan. Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Melt 2 oz. chocolate as directed on package. Add to cream cheese, marshmallow creme and remaining coffee granules in large bowl; beat with mixer until blended.
  • Use foil handles to lift cake from pan; cut crosswise in half. Stack cake layers on plate, spreading cream cheese mixture between layers. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto top and side of cake. Melt remaining chocolate; drizzle over cake.

Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 60 g, Fiber 2 g, Sugar 45 g, Protein 5 g

1 cup hot water
4 tsp. MAXWELL HOUSE Instant Coffee, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1/3 cup oil
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 container (16 oz.) ready-to-spread chocolate frosting
1 cup thawed COOL WHIP Whipped Topping

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

MOCHA FUDGE FROSTING (PAULA DEEN)

This is a recipe, which goes over her Chocolate-Mocha Cake that was in her Comfort Food Magazine issue. Looks and sounds so yummy!!! Posting each one separately, here is the cake recipe,

Provided by diner524

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 8



Mocha Fudge Frosting (Paula Deen) image

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.

1 1/4 cups sugar
1 cup heavy whipping cream
2 tablespoons strong coffee (freshly brewed)
1 1/2 teaspoons vanilla extract
5 ounces unsweetened baking chocolate, chopped (5 - 1 oz squares)
1/2 cup butter flavor shortening
2 tablespoons butter flavor shortening
1/2 teaspoon salt

FROSTY MOCHA

Whip up these frothy shakes, flavored with chocolate, coffee, and a touch of malt, for a cool snack or after-dinner treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 4

Number Of Ingredients 5



Frosty Mocha image

Steps:

  • In blender container, place all ingredients except ice; blend until well mixed.
  • Add ice cubes a few at a time, blending well after each addition until smooth.

Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g

1 1/2 cups milk
1/3 cup chocolate-flavored syrup
2 tablespoons instant malted milk powder, if desired
2 tablespoons instant coffee (dry)
3 1/2 cups small ice cubes

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