FOODCHANNEL EDITOR
The mocha flavor and oatmeal texture add nice surprises to this cake. It can be made with leftover coffee to ensure not a drop is left!
Provided by By FoodChannel Editor | April 9, 2015 11:21 am
Time 1h15m
Yield -
Number Of Ingredients 11
Steps:
- 1 Pour hot coffee over oats; cover and let stand for 20 minutes. 2 Meanwhile, cream butter and add sugar, brown sugar, eggs and vanilla. Mix well. 3 Mix together the flour, baking soda, salt and cocoa. 4 Alternate adding small amounts of the dry ingredients with the oats/coffee mixture, mixing well with each addition. 5 Pour into greased bundt pan and bake at 350 degrees for 55 minutes.
MOCHA OATMEAL CAKE
Nice. For another flavor profile cut the coffee and cocoa and add cinnamon. Then top with Recipe #478186
Provided by Ambervim
Categories Dessert
Time 1h15m
Yield 1 Cake
Number Of Ingredients 17
Steps:
- reheat oven to 350.
- Mix coffee and water. Reserve 2 tablespoons for icing.
- Pour over oats and stir.
- Cover and let stand for 20 minutes.
- Beat butter until creamy and add sugars.
- Beat till fluffy.
- Add vanilla and eggs.
- Add oat mixture and blend well.
- Sift together flour, soda, salt and cocoa. Add to other bowl.
- Turn batter into silpat 9 inch equivalent pan (or grease & flour pan).
- Bake 50-55 minutes.
- FROSTING:.
- Cream butter and sugar. Add salt, vanilla and coffee.
- Beat until smooth.
- Frost the cooled cake.
Nutrition Facts : Calories 4874.3, Fat 144.3, SaturatedFat 84.5, Cholesterol 707.6, Sodium 5085.7, Carbohydrate 863.5, Fiber 15.2, Sugar 650.6, Protein 46.9
DATE OATMEAL CAKE WITH MOCHA FROSTING
Delicious and easy cake, perfect with coffee or tea. From the Great Food Fast cookbook (Dieticians of Canada)
Provided by briana.tomkinson
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350F & prepare your baking dish (I like using a bundt pan for the shape, but a 9" square baking pan is what's recommended).
- In a small bowl, combine oats and boiling water; let stand until cool (note: this takes a while. You might want to combine the oats and water and brew the coffee, take a break and come back to do the rest to allow time for the liquids to cool).
- In a separate bowl, combine flour, baking soda and salt. Set aside.
- In a large bowl, cream together margarine and brown sugar until fluffy. Beat in vanilla, oat mixture and flour mixture. Stir in dates & walnuts.
- Pour mixture into prepared pan and bake in preheated oven for 30-35 minutes, or until cake tester inserted in middle comes out clean. Set aside to cool.
- Prepare the frosting: in a bowl, blend together all frosting ingredients until fluffy. If icing is too thick, add a little more coffee to thin it. If too thin, add icing sugar. Spread icing over cooled cake.
Nutrition Facts : Calories 685, Fat 26.6, SaturatedFat 4.1, Sodium 546, Carbohydrate 109.8, Fiber 5.1, Sugar 79.2, Protein 6.9
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
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