FROSTED MOCHA CAKE

Frosted Mocha Cake image

When creating the Mocha Snack Cake, our Test Kitchen used a combination of sugar and sugar substitute for the best taste and texture while still cutting calories and carbs. They also used fruit puree, in this case prune baby food, in place of some of the oil in the cake. This savings allowed them to use full-fat whipped topping in the frosting.

Provided by Taste of Home

Time 50m

Yield 24 servings.

Number Of Ingredients 18

Ingredients

3/4 cup sugar blend
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 container (2-1/2 ounces) prune baby food
3 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup fat-free milk
1 cup cold strong brewed coffee
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 teaspoon instant coffee granules
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 cups whipped topping

Steps:

In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 214mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.