Mocha Dream Cake Recipes

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

MOCHA DREAM CAKE

Steps:

• 1. Preheat oven to 350^. Grease and flour two 9-inch cake pans. Cake: Combine water and instant coffee in a medium bowl. Stir in coffee-mate with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave morsels and oil in large, uncovered, microwave safe bowl for 30 second interval until melted ;stir until smooth. Add coffee mixture, sugar, eggs, evaporated milk, vinegar, and vanilla to melted morsels; mix with wire whisk.
• 2. Gradually beat in flour mixture until combined. (batter will be thin) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
• 3. Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.(cocoa batter will spread evenly outward from center)
• 4. Bake for 40-45 minutes or until toothpick comes out clean when used to test. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely. Frost cake with frosting between layer on top and sides of cake.
• 5. Frosting: Microwave 2/3 c. morsels and butter in large microwave safe bowl at 30 second intervals until melted and stir to smooth. Combine Taster's Choice and water in small bowl. Beat cream cheese and coffee mixture into melted morsels. Gradually beat in powdered sugar until mixture reaches spreading consistency. Makes about 2 1/2 cups frosting.

MOCHA DREAM CAKE

Steps:

• Preheat oven to 350. Grease and flour two 9 inch round baking pans.
• Combine water and coffee granules in medium bowl. Stir in creamer with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave chips and oil in large, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Add coffee mixture, sugar, eggs, evaporated milk, vinegar and vanilla extract to melted chips; mix with wire whisk. Gradually beat in flour mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
• Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.
• Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
• Micorwave chips and butter in large, uncovered, micorwave-safe bowl on medium-high (70%) for 1 minute; stir. Chips may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Combine coffee granules and water in small bowl. Beat cream cheese and coffee mixture into melted chips. Gradually beat in powdered sugar until mixture reaches spreading consistency.
• Spread frosting between layers and over top and sides of cake.