One-Bowl Chocolate Mocha Cream Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 3/4 cup unsweetened cocoa I used Hershey’s
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup reduced-fat mayonnaise
- 3 tablespoons canola oil
- 1 cup hot strong brewed coffee I used Cuban coffee
- 2 teaspoons vanilla extract
- 1/3 cup semisweet chocolate morsel I used a combination of Hershey’s & Netsle’s
- cooking spray
- 1/4 cup boiling water
- 1 tablespoon instant coffee granules
- 1 7 ounce jar marshmallow creme
- 1 8 ounce container frozen light whipped dessert topping. thawed
- 1/3 cup light chocolate syrup Hershey’s Lite Syrup
- almonds. toasted and chopped fine
Instructions
- TO PREPARE CAKE:.
- Preheat oven to 350°F.
- Combine flour and next 6 ingredientsthrough salt in a large bowl.
- Add mayonnaise and oil beat with a mixer at low speed until well blended.
- Slowly add brewed coffee and vanilla. beat with a mixer at low speed 1 minute or until well blended.
- Stir in chocolate; pour batter into 9x13“ baking dish coated with cooking spray.
- Bake for 30 minutes or until wooden pick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- TO PREPARE MOCHA CREAM:.
- Combine water and granules in a large bowl stir until granules dissolve.
- Add marshmallow creme; beat with a mixer at low speed until smooth.
- Fold in whipped topping.
- Spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.
