Super Moist Mocha Cream Cake 13 X 9 Pan Or Two 9 Inch Layers Recipes

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LASAGNA FOR 4

Make and share this Lasagna for 4 recipe from Food.com.

Provided by Papa_Lage

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10



Lasagna for 4 image

Steps:

  • Preparation:.
  • Remove 6 pieces of pasta from package.
  • Preheat oven to 375 degrees.
  • Brown hamburger in large skillet, remove from heat, drain. Stir in Pasta Sauce.
  • In a medium bowl beat two eggs with Basil and Oregano. Add Ricotta and Feta cheese.
  • Assembly:.
  • In a 9 x 9 x 2 inch baking dish, spread ¾ cup meat sauce.
  • Place 2 pieces of uncooked pasta over the sauce.
  • Spread about 1 cup of Ricotta mixture over the pasta. Spread 1 cup meat sauce over Ricotta. Sprinkle with 1 cup Mozzarella cheese.
  • Repeat step 3 two more times. Top with pasta, spread remaining Ricotta, meat sauce, and Mozzarella cheese (add Parmesan if desired).
  • Bake:.
  • Cover with foil and bake at 375 degrees for 30 minutes.
  • Remove foil and bake for an additional 10 to 15 minutes until bubbly.
  • Let stand 5 minutes, cut and serve.

1 1/3 lbs ground chuck
26 ounces pasta sauce (Publix Parmesan & Romano )
1 1/4 lbs ricotta cheese (2 pound container)
6 ounces feta cheese, crumbled (Athenos reduced fat natural Feta cheese)
2 eggs, slightly beaten
1 teaspoon dried basil leaves
1 teaspoon dried oregano
6 pieces no-boil lasagna noodles (Ronzoni)
4 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

SUPER MOIST MOCHA CREAM CAKE -- 13 X 9 PAN OR TWO 9-INCH LAYERS

My MIL's recipe -- Another cake from the great state of Texas that my family has enjoyed for about 40 years -- This cake is made with more butter, and 1 cup of sour cream, instead of the 1/2 cup called for in most recipes here on Zaar. ******NOTE: Feel free to make this cake the day before you plan to serve -- as some of the reviewers have mentioned, it is even better the day after baking! ****** Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes!

Provided by KerfuffleUponWincle

Categories     Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 17



Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers image

Steps:

  • Cake:.
  • Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.
  • In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.
  • In large bowl, combine flour, sugar, baking soda and salt. Add eggs, sour cream and vanilla ~ stir in cooled cocoa mixture ~ batter will be thin.
  • Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.
  • Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.
  • Chocolate frosting:.
  • In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
  • In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.
  • Remove from heat and add confectioners sugar ~ beating well.
  • Add vanilla and chopped TOASTED pecans.
  • Spread on cake while still warm.

Nutrition Facts : Calories 565.5, Fat 28.4, SaturatedFat 14.3, Cholesterol 94.8, Sodium 364.9, Carbohydrate 75.4, Fiber 1.9, Sugar 58.9, Protein 5.1

1 cup brewed coffee
1 cup butter (two sticks equal 1/2 pound)
5 tablespoons cocoa
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs (beaten)
1 cup sour cream (one 8-ounce container)
1 teaspoon vanilla
1/2 cup butter (one stick)
6 tablespoons milk
6 tablespoons cocoa
1 dash salt
4 cups confectioners' sugar (one pound box, sifted)
1 teaspoon vanilla
1 cup pecans (Toasted in a dry hot iron skillet, then chopped)

7-UP BUNDT CAKE

This is a rich,lemony,moist and tasty bundt cake. It is a slight variation on a recipe that came with my Mom's Nordic ware bundt pan about 40 years ago!

Provided by Panakanic

Categories     Dessert

Time 21m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 6



7-Up Bundt Cake image

Steps:

  • Cream sugar& butter together until light& fluffy.
  • Add eggs, one at a time, and beat well.
  • Add flour and mix in.
  • Beat in lemon extract and 7-UP.
  • Pour batter into well-greased and floured Bundt pan.
  • Bake at 325 degrees for 1 to 1-1/4 hours.
  • When cool, ice with a powdered sugar/lemon juice glaze, and garnish with long"curls" of lemon zest.

Nutrition Facts : Calories 552.6, Fat 25.4, SaturatedFat 15.3, Cholesterol 149.1, Sodium 194.7, Carbohydrate 75.6, Fiber 0.8, Sugar 51.6, Protein 6.1

1 1/2 cups butter
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-up or 3/4 cup other carbonated lemon-lime beverage

MOCHA COFFEE CAKE - LIGHT

Make and share this Mocha Coffee Cake - Light recipe from Food.com.

Provided by Redsie

Categories     Breads

Time 45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14



Mocha Coffee Cake - Light image

Steps:

  • Preheat the oven to 350°F Spray a 9-inch square cake pan with Pam.
  • Make topping: in a small bowl, stir together brown sugar, chocolate chips and cocoa.
  • Make cake: in a large bowl, beat sugar, oil, coffee, egg, egg white and vanilla.
  • In another bowl, stir together flour, cocoa, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the coffee mixture in batches, alternating with the sour cream, making two additions of dry and one of wet, and stirring just until the mixture is combined. Pour it into a prepared pan. Sprinkle with topping.
  • Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester inserted in the centre comes out clean.
  • Let cool on a wire rack.

1/2 cup packed brown sugar
3 tablespoons semi-sweet chocolate chips
4 teaspoons unsweetened cocoa powder
1 1/4 cups granulated sugar
1/3 cup vegetable oil
1/3 cup brewed strong coffee
1 large egg
2 large egg whites
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup low-fat sour cream

COCONUT MOCHA CAKE

I love this special cake. We eat it plain or with ice cream or with a little powdered sugar ontop. This is wonderful when served with a nice cup of hot java or espresso. I hope that you will enjoy this treat.

Provided by Baby Kato

Categories     Dessert

Time 1h

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 11



Coconut Mocha Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 10-inch Bundt pan.
  • Melt chocolate over a very low heat and set aside.
  • In a small bowl, combine the flour, baking powder and baking soda.
  • Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
  • Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
  • In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
  • Pour 1/2 of the remaining plain batter into the prepared pan.
  • Next spoon the chocolate batter ontop of the plain batter.
  • Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
  • Bake 45 - 50 minutes, checking to ensure cake is cooked.
  • Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
  • Lightly sprinkle powdered sugar ontop of cooled cake and serve.

Nutrition Facts : Calories 875.1, Fat 39.9, SaturatedFat 23.9, Cholesterol 220.9, Sodium 726.3, Carbohydrate 120.5, Fiber 3.3, Sugar 69.6, Protein 13.9

2 ounces unsweetened chocolate squares
1/2 cup coconut, toasted (optional)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup butter, softened
2 cups white sugar
3 jumbo eggs (room temperature)
3 teaspoons instant espresso powder
1 1/4 cups buttermilk
1/8 cup powdered sugar (optional)

CHOCOLATE MOCHA CAKE - GF

from Living Without magazine. MAKES TWO 9-INCH LAYERS, THREE 8-INCH LAYERS OR 36 CUPCAKES Gluten-free Mocha Chocolate Cake - Top with Mocha "Buttercream" Frosting or Chocolate Ganache Frosting.

Provided by Widget3

Categories     Dessert

Time 1h20m

Yield 1 3-layer cake, 8 serving(s)

Number Of Ingredients 12



Chocolate Mocha Cake - Gf image

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans for Chocolate Mocha Cake on cover. Or prepare three 8-inch round cake pans for Chocolate Ganache Cake, pictured here.
  • 2. In a medium-size bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth.
  • 3. On a piece of waxed paper, sift together flour blend, baking soda, baking powder, salt and xanthan gum. Set aside.
  • 4. In the bowl of an electric mixer, beat the margarine or shortening and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Then add the vanilla and cream well. Scrape down the sides of the bowl.
  • 5. Blend half the dry ingredients into the wet batter, followed by half the cocoa mixture. Blend in remaining dry ingredients and cocoa mixture, mixing on medium speed until smooth, about 2 minutes.
  • 6. Spoon the batter equally into prepared cake pans or standard-size cupcake tins. Bake in preheated oven for about 40 minutes. Watch carefully as time will vary depending on oven and pan size. Cake is done when an inserted toothpick comes out clean.
  • 7. Remove cake from oven and cool in pans for 20 minutes. Then turn cake out onto a wire rack to cool completely before frosting. Frost tops of layers with Mocha "Buttercream" Frosting or Chocolate Ganache Frosting. Assemble cake and frost sides.
  • *TIP For Egg-Free Mocha Chocolate Cake, mix ½ cup applesauce with 2 teaspoons baking powder in a small bowl. In another small bowl, thoroughly mix 4 tablespoons cold water with 1 tablespoon egg replacer. (For gluten-free egg replacer, visit ener-gfoods.com) Add egg replacer mixture to applesauce mixture. Then add the entire egg-free mixture to the creamed shortening and sugar and proceed with recipe instructions.

Nutrition Facts : Calories 306.9, Fat 4, SaturatedFat 1.6, Cholesterol 105.8, Sodium 689.2, Carbohydrate 68.8, Fiber 3.6, Sugar 63, Protein 5.3

1 cup hot coffee
1 cup cocoa powder
1 cup hot water
3 cups gluten-free flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1 cup dairy-free margarine
2 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract

FOUR-LAYER MOCHA CREAM CAKE

A mocha whipped cream filling rests between four layers of rich, moist chocolate cake. This lovely, decadent dessert is much easier to prepare than it sounds! You can eat it right away, but it tastes better chilled. Decorate with shaved chocolate if desired. Enjoy!

Provided by Lindsay Young

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h35m

Yield 14

Number Of Ingredients 13



Four-Layer Mocha Cream Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
  • Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
  • Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
  • While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
  • Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
  • Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 70.1 g, Cholesterol 127 mg, Fat 35.8 g, Fiber 3.6 g, Protein 6.1 g, SaturatedFat 21.8 g, Sodium 233.8 mg, Sugar 49.6 g

2 cups white sugar
6 tablespoons butter
2 eggs
2 cups boiling water, divided
1 cup unsweetened cocoa powder
1 teaspoon baking soda
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ cups chocolate chips
¾ cup white sugar
6 tablespoons hot water
4 teaspoons instant coffee granules
3 ¾ cups whipping cream

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