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Mocha Chocolate Cake

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Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 410 (Calories from Fat 170), Total Fat 20g (Saturated Fat 4g, Trans Fat 2g), Cholesterol 55mg, Sodium 450mg, Total Carbohydrate 57g (Dietary Fiber 2g, Sugars 40g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 8%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.

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Mocha Chocolate Cake 1 Picture

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals
  • 1 cup water
  • 1 package Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • MOCHA FROSTING
  • 2 teaspoons Folgers Classic Roast® Instant Coffee Crystals
  • 1 teaspoon hot water
  • 1 (16 oz.) container Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting

Details

Servings 12
Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

HEAT over to 350°F. Coat two 8- or 9-inch round cake pans with no-stick cooking spray.

Stir 2 tablespoons coffee crystals in water until dissolved.

BLEND cake mix, coffee mixture, oil and eggs in a large bowl until moistened. Beat with mixer on medium speed for 2 minutes. Spread evenly in prepared pans. Bake 27-36 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pan and cool completely before frosting.

For Mocha Frosting: DISSOLVE 2 teaspoons coffee crystals in 1 teaspoon water. With a table knife, make a well in center of frosting in container. Add coffee mixture. Slowly stir until well blended.

PLACE 1 cake layer, top side down, on serving plate. Spread with frosting. Top with second layer, top side up. Frost sides and top of cake with remaining frosting.

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