Best: Chocolate Mocha Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
BEST: BASIC CAKE MIX
8 cup: Cake-and-pastry flour,
6 cup: Granulated sugar,
1/4 cup: Baking powder,
2 tsp: Salt,
CHOCOLATE MOCHA CAKE
2 tbsp: Hot water,
1 tbsp: Instant coffee granules,
3 1/3 cup: Basic Cake Mix [above],
3/4 cup: Buttermilk,
1/2 cup: Unsweetened cocoa powder, sifted
1/2 tsp: Baking soda,
1/2 cup: Vegetable oil,
2: Eggs,
2 tsp: Vanilla,
VANILLA CREAM CHEESE ICING
1 package: Cream cheese [250g],
2 tsp: Vanilla,
1 cup: Icing sugar, sifted
Directions:
Basic Cake Mix:
In large bowl, mix together flour, sugar, baking powder and salt
until well combine.
[To store: transfer to airtight container, store in cool dry place
for up to 2 months. Stir well before using.]
Makes enough for 4 cakes.
Best: Chocolate Mocha Cake
In small bowl, stir water with coffee; let cool. In large bowl and
using electric mixer at medium speed, beat Basic Cake Mix,
buttermilk, coffee, cocoa and baking soda for 2 minutes. Add oil,
eggs and vanilla; reduce speed to low and beat for 1 minute.
Pour into greased 9-inch square cake pan; bake in 375F 190C oven for
about 35 minutes or until cake tester inserted in centre comes out
clean. Let cool in pan on rack.
Vanilla Cream Cheese Icing:
In bowl, beat cream cheese with vanilla at medium speed for 30
seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or
until smooth and creamy. Makes 1-1/2 cups.
Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
In large bowl, mix together flour, sugar, baking powder and salt
until well combine.
[To store: transfer to airtight container, store in cool dry place
for up to 2 months. Stir well before using.]
Makes enough for 4 cakes.
Best: Chocolate Mocha Cake
In small bowl, stir water with coffee; let cool. In large bowl and
using electric mixer at medium speed, beat Basic Cake Mix,
buttermilk, coffee, cocoa and baking soda for 2 minutes. Add oil,
eggs and vanilla; reduce speed to low and beat for 1 minute.
Pour into greased 9-inch square cake pan; bake in 375F 190C oven for
about 35 minutes or until cake tester inserted in centre comes out
clean. Let cool in pan on rack.
Vanilla Cream Cheese Icing:
In bowl, beat cream cheese with vanilla at medium speed for 30
seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or
until smooth and creamy. Makes 1-1/2 cups.
Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Tags
Cakes