café mocha cake by susan
This is based on my Cherry Coke cake recipe, and is a good example of what can be done with a cake mix. The family loves this one. Understand, there is caffeine in it from the espresso - so be careful with your little ones. My daughter asked me to post the Cherry Coke cake recipe too, so I will add it in the instructions below.
prep time
15 Min
cook time
30 Min
method
Bake
yield
12 or more
Ingredients
- CAKE
- 1 - cake mix, devils food
- 3 - eggs
- 1/3 cup oil
- 9 ounces (1 cup + 2 tbsp) evaporated milk
- 2-3 tablespoons instant espresso or coffee powder
- FROSTING
- 1/2 cup (1 stick) butter
- 3 tablespoons cocoa powder
- 1 tablespoon instant espresso or coffee powder
- 3 ounces (6 tbsp) evaporated milk
- 1 pound confectioners' sugar
How To Make café mocha cake by susan
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Step 1Prepare cake according to package directions, in a greased and floured 9 x 13-inch cake pan. Use the evaporated milk to replace the water, and add in the espresso powder. Bake at 350° for time indicated, usually 24 - 28 minutes. Mine normally takes the full 28 minutes. Cool about 10 minutes in pan; do not remove from pan.
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Step 2While cake is cooling, prepare frosting: In a small saucepan, heat together the butter, cocoa powder, espresso powder, and evaporated milk for just a few minutes and stir until well-blended.
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Step 3Pour heated mixture over the confectioners' sugar in a large mixing bowl, and beat well, until smooth and well-blended. Pour immediately over warm cake, spreading evenly.
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Step 4Allow cake and frosting to cool to room temperature. Slice and serve.
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Step 5To make the Cherry Coke cake: Use a 12-oz can of Cherry Coke in place of the evaporated milk (9 ounces in cake + 3 ounces in frosting). Leave out the espresso powder. Bake exactly as above.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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