Real Recipes From Real Home Cooks ®

mocha - pocha - tort

Recipe by
Bobby (*_*)
Monticello, KY

My Mother used to make this when I was very young. She quit making this many years ago when all the kids grew up and left the house. I called my niece to find out if she knew how this was made. She said my Mother (my departed sister) had made a recipe on this many years ago. She said it was called MOCHA - POCHA - TORT. She e-mail it to me, bless her heart!! So here it is friends, it's not to sweet and has a coffee taste. The cake (brownie) is great with a coffee taste. I like it--hope you will.

yield serving(s)
prep time 25 Min
method Convection Oven

Ingredients For mocha - pocha - tort

  • 1 box
    (18.3 oz) brownie mix (i used duncan hines family size)
  • 3 lg
  • 1/4 c
  • 1/2 c
    vegetable oil
  • 4 Tbsp
    instant coffee
  • 1 pt
    heavy whipping cream
  • 1/3 c
    gratulated sugar

How To Make mocha - pocha - tort

  • 1
  • 2
    Lets get all ingredients read to start.
  • 3
    The first thing you will need to do is take 2 tablespoonful of instant coffee and put into the pint of heavy cream and refrigerate over night. Shake just a little through refrigerated time.
  • 4
    Preheat oven at 325 degrees (we are using the cake-like brownies and a dark cake pan).
  • 5
    With hand mixer, mix together brownie mix, water and vegetable oil on medium speed for 1 minute.
  • 6
    Take eggs, and beat in, one-at-a-time. Pull mix away from sides of bowl.
  • 7
    After the eggs are in, turn mixer to high and beat until smooth.
  • 8
    Add 2 tablespoons of instant coffee and beat until blended.
  • 9
    Grease bottom of two (2) 8.5-inch cake pans. Divide the brownie mixture in both pans.
  • 10
    Check brownies after 22 to 23 minutes of cooking with a toothpick 1-inch from sides.
  • 11
    Pulled out brownies and place on wire racks to cool completely.
  • 12
    Meanwhile, make your frosting.
  • 13
    Take the pint of coffee/heavy whipping cream and start beating it on low with hand mixer.
  • 14
    Start adding the sugar, a-little-at-a-time. Once sugar is in mixture, turn mixer on high.
  • 15
    Pull frosting from side of bowl.
  • 16
    Beat until peaks form.
  • 17
  • 18
    Remove from refrigerator and take 1 pan of brownies out of pan and place the brownie on a cake plate or platter. Put frosting on top.
  • 19
    Remove the second brownie from pan and place it on top of the other. Frost top of this. (You will have frosting left.)
  • 20
    Put top on cake plate or cover platter and refrigerate until ready to eat. Refrigerate leftovers --- ENJOY!!!