CHOCOLATE MOCHA CAKE (PAULA DEEN)
I found this yummy sounding/looking recipe in her Comfort Food magazine. It was frosted with her recipe for Mocha Fudge Frosting, which I posted separately, recipe#471816.
Provided by diner524
Categories Dessert
Time 40m
Yield 1 9 inch cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
- In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
- Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
- Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 488.6, Fat 19.6, SaturatedFat 5, Cholesterol 57.7, Sodium 549.6, Carbohydrate 77.2, Fiber 3.1, Sugar 50.3, Protein 6.3
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