Mocha Whipping Cream Cake Coconut Pecan Frosting Recipes

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MOCHA WHIPPED CREAM FROSTING



Mocha Whipped Cream Frosting image

Simple to make yet delicious and elegant frosting good on many cakes. Use it most often with the simple Almond Torte (recipe on this site as well)

Provided by Papagayita

Categories     Dessert

Time 10m

Yield 1 cake's frosting, 8-10 serving(s)

Number Of Ingredients 5

1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla
1 tablespoon instant coffee

Steps:

  • Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
  • Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.

THE BEST MOCHA WHIPPED CREAM FROSTING



The Best Mocha Whipped Cream Frosting image

The Best Mocha Whipped Cream Frosting is the perfect blend of coffee, chocolate and whipped cream. Perfect for when you need a frosting lighter than buttercream that still has that delicious Mocha taste.

Provided by Two Sisters Crafting

Categories     Frosting

Time 20m

Number Of Ingredients 8

2 cups (1 pint) Whipping Cream
1/8 cup of Hershey's Unsweetened Cocoa Powder
1 packet of Starbuck's French Roast Instant Coffee
1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
1/3 cup of Powdered Sugar
Decorating Bags
Wilton 2D Decorating Tip
Mixer

Steps:

  • Add one packet of Instant Coffee to Whipping Cream.
  • Add Cocoa to Whipping Cream.
  • Stir Whipping Cream until Instant Coffee and Cocoa Powder have completely dissolved.
  • Add Whipping Cream mixture to a chilled mixing bowl.
  • Turn mixer on high.
  • Mix until soft peaks form.
  • Add Powdered Sugar.
  • Mix at high speed.
  • Just before you get to stiff peaks add White Chocolate Instant Pudding Mix.
  • On slow speed, mix whipping cream and pudding.
  • When it starts to come together, stop mixer and scrape down sides.
  • Check to make sure the pudding hasn't clumped on the bottom.
  • Fold mixture a couple of times with a spoon.
  • Turn mixer back on for just a few revolutions.
  • DO NOT OVERMIX.

MOCHA FROSTING RECIPE



Mocha Frosting Recipe image

Mocha Frosting is an easy frosting recipe! Make Mocha Buttercream Frosting with cocoa and coffee to frost chocolate cake or chocolate cupcakes or brownies - this recipe is so good.

Provided by Dorothy Kern

Categories     Dessert

Time 20m

Number Of Ingredients 8

2 teaspoons instant coffee or instant espresso
2 tablespoons hot water
2 tablespoons (10 g) Dutch Process Cocoa Powder
6 cups (678g) powdered sugar
1 cup (226g) unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
Milk or heavy whipping cream as needed for desired consistency ((1-3 tablespoons, approximately))

Steps:

  • Add the instant coffee or espresso to the hot water. Stir and let cool completely.
  • Whisk together cocoa and powdered sugar.
  • Cream butter in a very large bowl or bowl of a stand mixer until smooth, then slowly add sugar mixture. Add vanilla and salt. Mixture will be crumbly.
  • Add coffee mixture and mix until smooth, adding milk or cream as needed for desired consistency for piping or frosting.
  • Store in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.

Nutrition Facts : ServingSize 1 cupcake, Calories 186 kcal, Carbohydrate 30 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 50 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g

MOCHA WHIPPING CREAM CAKE -COCONUT PECAN FROSTING



MOCHA WHIPPING CREAM CAKE -COCONUT PECAN Frosting image

This is an original plain, but good cake from my Indiana mother-in-law Nellie,and her Womans World Cookbook 1961. It has served many, many parties over the years. Usually just powdered sugar and served with her churned home-made ice cream. My version I tweaked to make a "Mocha Whipping Creamed Cake" in a 9x13 cake pan, and then covered it with canned Betty Crocker Rich & Creamy Coconut Pecan Frosting. This is a very delicate tasting mocha cake with a delicious topping! YUM!! Please enjoy. Nancy...1/18/13

Provided by Nancy J. Patrykus @Finnjin

Categories     Cakes

Number Of Ingredients 9

8 ounce(s) whipping cream....cold
2 medium eggs
1 teaspoon(s) vanilla
2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1-1/2 cup(s) sifted cake flour
1/2 cup(s) cocoa...... sifted with the flour
1 can(s) rich & creamy coconut pecan frosting
1 cup(s) sweetened coconut flakes

Steps:

  • Pre-heat oven to 340F. Grease a 9x13 cake pan. Whip the whipping cream until stiff. Add the beaten eggs very slowely, ...beaten while doing it. Gradually...add the sugar with vanilla, continue beating..You are now done with the beaters.
  • Sift together the flour,cocoa, salt and baking powder. Gradually add into the above mixture... STIR to blend, carefully!...do not over beat!
  • Pour mixture into the prepared baking pan Bake for 30-35 minutes, until lightly browned and center is done.
  • Let cool on a rack. Frost with the COCONUT PECAN Frosting, and add the sweetened coconut flakes to the top of cake. **Note: This is the first time ,I have ever used a canned frosting. I seen it at the store this morning..and knew I had to try it! SOooo glad I did!
  • Cut cake into squares, and put cake squares on a pretty serving plate, serve and enjoy your guests. **Note: I found this beautiful plate at Good Will for only .79 cents.
  • Picture of moms cookbook... passed on down to me... It holds so many wonderful memories. Nancy...1/18/13
  • https://www.justapinch.com/recipes/dessert/other-dessert/coconut-pecan-frosting.html A few ladies...want a real ..make at home Coconut pecan frosting! You will love this add on...from Rose Mary Mogan... A GREAT baker & cook! 1/19/13

MOCHA FROSTING



Mocha Frosting image

Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 7

2 tablespoons instant coffee granules
3 tablespoons boiling water
1 cup butter, softened
2 tablespoons baking cocoa
4 cups confectioners' sugar
1 prepared angel food cake (8 to 10 ounces)
Chocolate sprinkles, optional

Steps:

  • For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

Nutrition Facts :

MOCHA CAKE



Mocha Cake image

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

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

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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