Chocolate Mocha Cream Cake
By: Rosanna adapted from Anna Ginsberg
Cake:
2 cups flour
1 cup granulated sugar
1 cup packed brown sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup mayonnaise
3 Tablespoons canola oil
1 cup hot brewed coffee (if you don’t want to use coffee substitute with 1 cup of prepared hot chocolate)
2 teaspoons vanilla
1/3 cup semisweet chocolate chips
Mocha Cream:
¼ cup hot brewed coffee (use ¼ cup hot chocolate as substitute)
1 (7oz) jar marshmallow crème
1 (8oz) container of Cool Whip, thawed
1/3 cup Hershey’s syrup (optional)
Preheat oven to 350 degrees.
Spray 9x13 glass baking pan with Flour Pam spray to prevent sticking.
To prepare cake: Mix flour with next 6 ingredients (through salt) in a large bowl in an electric mixer. Add mayonnaise and oil, beat at low speed until blended. Slowly add brewed coffee and vanilla, beat with mixer at low speed 1 minute or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 30 minutes.
*Cake will be slightly sunken in the middle at 30 minutes (this is normal). While cooling on the rack the center will sink slightly more; don’t be alarmed this is to hold the topping!*
Cool cake in pan completely on wire rack.
To prepare mocha cream: Combine ¼ cup coffee with marshmallow crème in electric mixer fitted with whisk attachment on low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with Hershey’s syrup (optional). Chill in refrigerator until ready to serve.
Yields: 16 servings
