One Bowl Mocha Cream Cake ( Cooking Light)

• Ready In: 1 hr
• Serves: 16

Ingredients

• Cake

• 2  cups all-purpose flour (about 9 ounces)
• 1  cup granulated sugar
• 1  cup  packed dark brown sugar
• 3⁄4 cup  unsweetened cocoa
• 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
• 2  teaspoons vanilla extract
• 1⁄3 cup  semisweet chocolate morsel
•  cooking spray

• Mocha Cream

• 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 (such as Hershey's Lite Syrup)

Directions

1. Preheat oven to 350°.
2. 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.
3. 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.