CHOCOLATE (YEAST) CAKE WITH MOCHA-CREAM FILLING
Steps:
- To make batter: Grease well a 10-inch tube pan; set aside. Warm the milk in a saucepan over medium heat to lukewarm and stir into a large bowl with the warm water. Sprinkle in the yeast and stir until dissolved. Add the 1 tablespoon sugar and 1 1/2 cups flour. Beat until smooth. Cover and let rise in a warm place 45 minutes until the mixture is light and spongy. With an electric mixer on medium speed, cream together the margarine and the remaining 2 cups sugar. Set aside. Combine the cocoa and hot water; stir until smooth. Cool to lukewarm. Add the cocoa and creamed margarine mixtures to the yeast mixture. Add the eggs, remaining 1 1/4 cups flour, baking soda, salt, nutmeg, cinnamon and vanilla. Beat about 5 minutes on the low speed of an electric mixer. Stir in the pecans. Pour into the prepared pan and let rise, uncovered, in a warm place about 2 hours until doubled in bulk. Preheat the oven to 350 degrees. Bake the cake about 45 minutes or until firm to the touch. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely. To make filling: Pour the cream into a mixing bowl and add the pudding mix and coffee powder. Using a whisk or electric mixer on low, slowly beat the mixture about 2 minutes. Refrigerate until ready to use. Carefully split the cooled cake into 3 layers. Stir filling and spread half between each layer. Sprinkle the top of the cake with confectioners' sugar. Makes 16 servings. Per serving: 398 calories, 45 percent calories from fat, 20 grams total fat, 5 grams saturated fat, 56 milligrams cholesterol, 52 grams carbohydrates, 2 grams total fiber, 34 grams total sugars, 50 grams net carbs, 6 grams protein, 268 milligrams sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
