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
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.
MOCHA LAYER CAKE
"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.
Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.
TEXAS SHEET CAKE
This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.
Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
CARAMEL-PECAN MOCHA LAYER CAKE
My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.
Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.
PRESSURE COOKER MOLTEN MOCHA CAKE
When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took 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 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.
Nutrition Facts : Calories 723 calories, Fat 29g fat (16g saturated fat), Cholesterol 247mg cholesterol, Sodium 403mg sodium, Carbohydrate 107g carbohydrate (76g sugars, Fiber 3g fiber), Protein 12g protein.
MOCHA TRUFFLE CHEESECAKE
I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. -Shannon Dormady, Great Falls, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan., In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.
Nutrition Facts : Calories 484 calories, Fat 28g fat (16g saturated fat), Cholesterol 109mg cholesterol, Sodium 389mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
MOCHA CHIP BUNDT CAKE
A mother of four from Haines City, Florida, Debbie Jeznach writes, "My mom gave me the recipe for this easy-to-make moist cake. It always goes over big at our FFA banquets."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. , In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.
Nutrition Facts : Calories 447 calories, Fat 26g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 330mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
RICH MOCHA CAKE
I love chocolate and coffee together...so when I tried this recipe, there wasn't much room for disappointment! -Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, whisk egg, oil and buttermilk. Add to the dry ingredients and stir well. Slowly add the coffee until combined (batter will be thin)., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, melt butter in a small saucepan. Add the sugar and milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes. Remove from the heat. Add the melted chips and stir until blended. Pour over cake, spreading evenly. Drizzle with caramel topping and sprinkle with pecans.
Nutrition Facts : Calories 508 calories, Fat 25g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 429mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.
MOCHA PUDDING CAKES
These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. -Debora Simmons, Eglon, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
TASTE OF TEXAS MOCHA CAKE
Make and share this Taste of Texas Mocha Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 20m
Yield 9-10 serving(s)
Number Of Ingredients 18
Steps:
- Sift flour with cocoa, soda, cinnamon. baking powder, and salt.
- Cream shortening; add sugar gradually, creaming together until light and fluffy.
- Add egg, beating thoroughly.
- Combine buttermilk, coffee, and vanilla.
- Add flour mixture to egg mixture, alternating with liquid, beating after each addition until smooth.
- Pour batter into a well greased and floured 9-inch square pan.
- Bake in moderate oven (350°F) for 35 minutes or until cake springs back when lightly touched.
- Cool.
- Frost with Mocha Cream Frosting.
- Mocha Cream Frosting:.
- Sift sugar, cocoa, ans salt together.
- Cream butter and gradually add part of the sugar mixture, blending after each addition until light and fluffy.
- Add remaining sugar alternately with coffee mixture, until of the right consistency to spread, beating after each addition until smooth.
- Blend in vanilla.
Nutrition Facts : Calories 301.5, Fat 12.1, SaturatedFat 5.2, Cholesterol 37.4, Sodium 232.1, Carbohydrate 47.8, Fiber 1.5, Sugar 33.6, Protein 3
More about "taste of texas mocha cake recipes"
MOCHA CAKE {MOIST & DECADENT} – WELLPLATED.COM
CHOCOLATE MOCHA CAKE RECIPE - TASTING TABLE
From tastingtable.com
CHOCOLATE MOCHA CHEESECAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
A TASTE OF HOME: GRAM’S MOCHA CAKES - EVERYTHING ZOOMER
From everythingzoomer.com
TASTE OF TEXAS MOCHA CAKE (KITCHENPC)
From kitchenpc.com
MOCHA TEXAS SHEET CAKE | ALLRECIPES
YOU’LL LOVE THIS ONE-BOWL VANILLA RIFF ON THE BELOVED TEXAS SHEET …
From washingtonpost.com
You'll also love