TRIPLE LAYER MOCHA MARBLE CAKE
Triple layer scratch marble cake filled with mocha frosting and covered with chocolate frosting.
Provided by Anna
Categories Dessert
Time 45m
Number Of Ingredients 30
Steps:
- Preheat the oven to 350° F. Spray 3 8 inch round baking pans with flour-added cooking spray or just grease and flour. Alternatively, you could use 2 slightly deeper 9 inch pans, but the cakes will be thicker and need a little more time in the oven.
- Have ready two large mixing bowls. In the first bowl, mix together all dry ingredients for the yellow cake batter (flour through salt). In the second bowl, mix together all dry ingredients for the chocolate batter (flour through salt).
- Make the yellow batter first. Whisk the eggs, yolk, vanilla and 2 tablespoons of the milk together in a small bowl. Add the butter to the dry ingredients and mash it around, then stir in the egg mixture until it's as blended as you can get it. Add the remaining buttermilk and beat with a handheld mixer until smooth.
- Repeat the same procedure with the chocolate batter. Whisk the egg, vanilla and all the buttermilk together in a small bowl. Add the butter to the dry mixture and mash it around. Add the egg mixture and blend it as much as you can, then add the coffee and beat with a handheld mixer until smooth. Now you should have a bowl of vanilla batter and a bowl of chocolate batter.
- Starting with the vanilla (it's thicker), layer the two flavors of batter into the pans, dividing evenly among the pans.
- Bake the cakes for about 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then carefully invert onto a cooling rack. Let cool completely, then fill with Mocha Filling, stack and frost with Chocolate Frosting.
- Make the mocha filling first. In a large mixing bowl, mix the butter, coffee, confectioners' sugar and about 1 tablespoon of the cream. Beat until well mixed, then gradually add the cream, scraping sides of bowl often, until you get a smooth, spreadable consistency. Frost the tops of two cakes.
- Make the chocolate frosting. In a large mixing bowl, mix the butter, sugar, cocoa, salt and 3 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding remaining cream until you get a nice, smooth, spreading consistency
TRIPLE LAYERED DELIGHT BARS
Sinfully rich and decadent bars with a shortbread base,fruit, nut and coconut filling, topped off with a tangy lemon frosting.
Provided by Carrie Ann
Categories Bar Cookie
Time 55m
Yield 30 small bars
Number Of Ingredients 17
Steps:
- Base: Combine flour and sugar, cut in butter until mixture resembles coarse meal.
- Press into greased 9" pan.
- Bake at 350 degrees for 15 minutes or until golden.
- Filling: Beat eggs.
- Stir in sugar, vanilla, nuts, raisins, coconut, cherries, flour and baking powder.
- Spread mixture evenly over partially baked base.
- Bake at 350 degrees for 30 minutes or until set.
- Let cool completely before icing.
- Frosting:.
- Combine all ingredients, beating until smooth.
- Spread on filling.
- Chill until firm before cutting into bars.
Nutrition Facts : Calories 156.9, Fat 7.1, SaturatedFat 4, Cholesterol 26.4, Sodium 66, Carbohydrate 22.9, Fiber 0.7, Sugar 17.9, Protein 1.5
EASY FOUR-LAYER CHOCOLATE DESSERT
Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.
Nutrition Facts : Calories 434 calories, Fat 26g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
3 LAYERED CHOCOLATE DELIGHT DESSERT
an unusual, but very tasty dessert with three different layers. It can be served at home, or at a party.
Provided by weekend cooker
Categories Low Protein
Time 45m
Yield 1 chocolate dessert, 12 serving(s)
Number Of Ingredients 11
Steps:
- 1st layer.
- Mix chopped pecans, flour, and softened butter.
- Put in 9x13 inch pan.
- Bake for 10 minutes at 350 degrees, take out and cool.
- 2nd layer.
- Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
- Spread on cool crust and refrigerate for 10 minutes.
- 3rd layer.
- Mix chocolate pudding with milk. Beat for 2 minutes.
- Refrigerate 10 minutes.
- Spread on top of other layers.
- Top with cool whip, and sprinkle with nuts on top.
MOCHA DELIGHT
This recipe may look complicated but is actually very simple. This recipe was a tested product of my business pitch in August of 2018 and a $250 award winner. Very delicious and moist cake, also light and fluffy in texture.
Provided by Christapher Lawrence
Categories Cakes
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat conventional oven to 350° F or convection oven to 325°F
- 2. Grease and flour 1 13 x 9 cake pan or two 9" round cake pans
- 3. In a 4 and 1/2 quart stand mixer cream together butter and sugar. Mixture should be pale and creamy in texture
- 4. While the butter and sugar are being creamed, sift together the flour, baking powder, baking soda, baking cocoa, and salt
- 5. Beat in eggs one at a time, scraping the bowl down after each addition. Add the vanilla, coffee, and buttermilk. The mixture will look broken and curdled
- 6. Mix in the dry ingredients one third at a time and beat until just blended.
- 7. Mix in the dry ingredients one third at a time and beat until just blended.
- 8. Mix in the dry ingredients one third at a time and beat until just blended.
- 9. Let stand five minutes in oven after it is shut off
- 10. Remove from oven and let stand five minutes longer
- 11. Flip onto a flat surface and let cool
- 12. Below are the frosting
- 13. In a 4 1/2 qt. stand mixer Cream together Butter and powdered sugar
- 14. Add the baking cocoa
- 15. Add the vanilla and Cold brew coffee
- 16. Blend in mixer for 10 minutes until mixture is light and fluffy
- 17. Spread evenly on the cake
- 18. Garnish with coffee grounds of your choice
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
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