Best: chocolate mocha cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Cake-and-pastry flour |
| 6 | cups | Granulated sugar |
| ¼ | cup | Baking powder |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Hot water |
| 1 | tablespoon | Instant coffee granules |
| 3⅓ | cup | Basic Cake Mix [above] |
| ¾ | cup | Buttermilk |
| ½ | cup | Unsweetened cocoa powder, sifted |
| ½ | teaspoon | Baking soda |
| ½ | cup | Vegetable oil |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla |
| 1 | pack | Cream cheese [250g] |
| 2 | teaspoons | Vanilla |
| 1 | cup | Icing sugar, sifted |
Directions
BEST: BASIC CAKE MIX
CHOCOLATE MOCHA CAKE
VANILLA CREAM CHEESE ICING
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 1-½ minutes or until smooth and creamy. Makes 1-½ cups.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
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