Cream-cheese Mocha Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Desserts | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Strong coffee, hot |
| 1/3 | c | Cocoa |
| 1/2 | c | Butter or margarine |
| 1 | c | Brown sugar |
| 1 | c | Granulated sugar |
| 3 | Egg yolks | |
| 1 | t | Baking soda |
| 1/2 | c | Sour cream |
| 2 | c | All-purpose flour |
| 3 | Egg whites, beaten stiffly | |
| 2 | Batches of Cream-Cheese fros | |
| ting. | ||
| 3 | oz | Cream cheese, softened |
| 2 | T | Butter |
| 1/2 | t | Vanilla flavoring |
| 1 3/4 | c | Confectioners' sugar |
INSTRUCTIONS
Gradually add coffee to cocoa, stirring constantly; let stand until cool. Cream butter and sugars until light and fluffy. Add egg yolks; beat until batter is thick. Add coffee-and-cocoa mixture. Disolve soda in cream. Add alternately to sugar mixture with flour; beat well after each addition. Fold in egg whites. Pour batter into two well- greased and floured 9 inch cake pans. Bake in 350F oven 35 - 40 minutes or until done. Remove from pans and cool. Prepare frosting as directed. Spread between cake layers; stack layers. Spread over sides and top of cake. Score top of cake to indicate serving pieces. Using a ribbon edge piping tip and frosting filled pastry bag, form a flower on each serving piece. CREAM CHEESE FROSTING: Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar; beat until fluffy. Yields 1 cup.
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 126
Total Fat: 14.4g
Cholesterol: 19mg
Sodium: 201.6mg
Potassium: 109.4mg
Carbohydrates: 52.6g
Fiber: 1.4g
Sugar: 35g
Protein: 3.3g