COFFEE CAKE
By definition, coffee cakes are scrumptious with coffee. But not all are made with coffee. This one is-and it's topped with creamy mocha frosting.
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings
Number Of Ingredients 15
Steps:
- 1. Make the coffee with the water and the 8 tablespoons coffee following your coffee pot directions and let it cool. Meanwhile, heat the milk and butter in a small pot until butter is melted. Remove from the heat and set aside.
- 2. Heat the oven to 350° F.
- 3. Grease and lightly flour 2 (9-inch) round cake pans.
- 4. In a small bowl whisk together the flour and baking powder.
- 5. In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes more. Reduce the speed to low. Add the vanilla, flour mixture, butter mixture and coffee and mix for 1 more minute.
- 6. Pour the batter into baking pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool cakes in pans for 10 min. Invert cakes onto wire racks, gently remove pans. Cool cakes completely.
- 7. In a large bowl gently mix the COOL WHIP, instant coffee and 6 tablespoons of shaved chocolate.
- 8. Place one cake layer on a serving plate, spreading 1/2 of the COOL WHIP mixture on top, place the other cake layer on top and spread the top with remaining COOL WHIP mixture.
- 9. Add the remaining shaved chocolate and chocolate covered espresso beans, if using, on top of the cake. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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