Best chocolate mocha cake

Yield: 12 Servings

Measure 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 \N Eggs
2 teaspoons Vanilla
1 pack Cream cheese [250g]
2 teaspoons Vanilla
1 cup Icing sugar, sifted




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 [-=PAM=-] PA_Meadows@...

Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:04:09 UT

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