Mocha Confetti Cake

Name: Mocha Confetti Cake
Yield: 16
Ingredients: For the Cake:; 2 tablespoons instant coffee powder, preferably instant espresso; 2 teaspoons vanilla extract; 1/4 cup warm water; 1/4 cup canola oil; 3 large eggs, separated; 3/4 cup semisweet chocolate chips; 1 1/2 cups granulated sugar, divided; 1 1/3 cups cake flour; 1 teaspoon baking powder; 7 large egg whites, at room temperature (see Tip); 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; For the Glaze:; 1 teaspoon instant coffee powder; 1 tablespoon hot water; 1 1/2 tablespoons Kahlúa or other coffee liqueur or water; 1 cup confectioners’ sugar; 1/4 cup semisweet chocolate chips; Tip: To bring an egg to room temperature: Either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Mocha Confetti Cake was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/mocha-confetti-cake-recipe-10205.aspx" target="_blank">www.cooking.com.</a>

"Kahlua and espresso add rich flavor to this glazed mocha bundt cake...."

INGREDIENTS

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For the Cake:

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2 tablespoons instant coffee powder, preferably instant espresso

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2 teaspoons vanilla extract

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1/4 cup warm water

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1/4 cup canola oil

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3 large eggs, separated

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3/4 cup semisweet chocolate chips

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1 1/2 cups granulated sugar, divided

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1 1/3 cups cake flour

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1 teaspoon baking powder

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7 large egg whites, at room temperature (see Tip)

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1/2 teaspoon cream of tartar

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1/4 teaspoon salt

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For the Glaze:

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1 teaspoon instant coffee powder

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1 tablespoon hot water

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1 1/2 tablespoons Kahlúa or other coffee liqueur or water

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1 cup confectioners’ sugar

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1/4 cup semisweet chocolate chips

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Tip: To bring an egg to room temperature: Either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

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