One-Bowl Chocolate Mocha Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Cake is my favorite dessert-especially frosted cake. -Anna Ginsberg, Austin, TX. We agree, Anna! This easy one-bowl cake recipe got rave reviews (and a top-rating) from our users who called it moist, sweet, and absolutely delicious. Ingredients:
2 cups all-purpose flour (about 9 ounces) |
1 cup granulated sugar |
1 cup packed dark brown sugar |
3/4 cup unsweetened cocoa |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup reduced-fat mayonnaise |
3 tablespoons canola oil |
1 cup hot strong brewed coffee |
2 teaspoons vanilla extract |
1/3 cup semisweet chocolate morsels |
cooking spray |
1/4 cup boiling water |
1 tablespoon instant coffee granules |
1 (7-ounce) jar marshmallow creme |
1 (8-ounce) container frozen light whipped topping, thawed |
1/3 cup light chocolate syrup (such as hershey's lite syrup) |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
3. To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
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