MOCHA WHIPPING CREAM CAKE -COCONUT PECAN Frosting
Nancy J. Patrykus
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!!
- 8 oz
- whipping cream....cold
- 2 medium
- 1 tsp
- 2 tsp
- baking powder
- 1/4 tsp
- 1-1/2 c
- sifted cake flour
- 1/2 c
- cocoa...... sifted with the flour
- 1 can(s)
- rich & creamy coconut pecan frosting
- 1 c
- sweetened coconut flakes
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.
and baking powder.
Gradually add into the above mixture...
STIR to blend, carefully!...do not over beat!
Bake for 30-35 minutes,
until lightly browned and center is done.
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!
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.
passed on down to me...
It holds so many wonderful memories.
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!