Best Frosted Mocha Cake Recipes

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

Categories Desserts

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.

MOCHA FROSTED SNACK CAKE

Mocha Frosted Snack Cake image

Here's a lighter version of a chocolate mocha cake I've been baking for my family for over 30 years. I replaced part of the sugar with a lower-calorie sugar blend and some of the oil with applesauce. It turned out just as delicious.-Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 20

Ingredients

1 teaspoon instant coffee granules
1 cup boiling water
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup cornstarch
1/4 cup sugar blend
3 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened applesauce
2 tablespoons canola oil
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
FROSTING:
1/2 teaspoon instant coffee granules
1 tablespoon fat-free milk
1-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
3 tablespoons reduced-fat butter, softened
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray., In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened., Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake.

Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 301mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.