Best: Chocolate Mocha Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Canadian | Cakes | 12 | Servings |
INGREDIENTS
| 8 | c | Cake-and-pastry flour |
| 6 | c | Granulated sugar |
| 1/4 | c | Baking powder |
| 2 | t | Salt |
| 2 | T | Hot water |
| 1 | T | Instant coffee granules |
| 3 1/3 | c | Basic Cake Mix [above] |
| 3/4 | c | Buttermilk |
| 1/2 | c | Unsweetened cocoa powder |
| sifted | ||
| 1/2 | t | Baking soda |
| 1/2 | c | Vegetable oil |
| 2 | Eggs | |
| 2 | t | Vanilla |
| 1 | Cream cheese [250g] | |
| 2 | t | Vanilla |
| 1 | c | Icing sugar, sifted |
INSTRUCTIONS
Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Best: Chocolate Mocha Cake In small bowl, stir water with coffee; let cool. In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, buttermilk, coffee, cocoa and baking soda for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Vanilla Cream Cheese Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups. Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 501
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 31.6mg
Sodium: 957.7mg
Potassium: 102.3mg
Carbohydrates: 104.5g
Fiber: 1.2g
Sugar: 100.8g
Protein: 2.3g