One Bowl Mocha Cream Cake ( Cooking Light)
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
16
ingredients
-
Cake
- 473.18 ml all-purpose flour (about 9 ounces)
- 236.59 ml granulated sugar
- 236.59 ml packed dark brown sugar
- 177.44 ml unsweetened cocoa
- 7.39 ml baking soda
- 7.39 ml baking powder
- 2.46 ml salt
- 236.59 ml reduced-fat mayonnaise
- 44.37 ml canola oil
- 236.59 ml hot strong brewed coffee
- 9.85 ml vanilla extract
- 78.78 ml semisweet chocolate morsel
- cooking spray
-
Mocha Cream
- 59.14 ml boiling water
- 14.79 ml instant coffee granules
- 198.44 g jar marshmallow creme
- 226.79 g container frozen light whipped dessert topping, thawed
- 78.78 ml light chocolate syrup (such as Hershey's Lite Syrup)
directions
- Preheat oven to 350°.
- To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through 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 a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
- To prepare mocha cream, combine water and coffee 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. Chill until ready to serve.
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