Cream-Cheese Mocha Cake
Yield
12 servingsPrep
20 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
coffee
strong, hot |
|
| ⅓ | cup |
cocoa powder
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
sugar
granulated |
|
| 3 | each |
egg yolks
|
*
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
sour cream
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | each |
egg whites
beaten stiffly |
*
|
| 2 | batches |
cream cheese
frosting |
*
|
| Cream cheese frosting | |||
| 3 | ounces |
cream cheese
softened |
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
coffee
strong, hot |
|
| 79 | ml |
cocoa powder
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
sugar
granulated |
|
| 3 | each |
egg yolks
|
*
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
sour cream
|
|
| 473 | ml |
all-purpose flour
|
|
| 3 | each |
egg whites
beaten stiffly |
*
|
| 2 | batches |
cream cheese
frosting |
*
|
| Cream cheese frosting | |||
| 86.7 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
| 414 | ml |
powdered sugar
|
|
Directions
Gradually add coffee to cocoa, stirring constantly; let stand until cool.
Cream butter and sugars until light and fluffy.
Add egg yolks; beat until batter is thick.
Add coffee-and-cocoa mixture.
Disolve soda in cream.
Add alternately to sugar mixture with flour; beat well after each addition.
Fold in egg whites.
Pour batter into two well- greased and floured 9 inch cake pans.
Bake in 350℉ (180℃) F oven 35 to 40 minutes or until done.
Remove from pans and cool.
Prepare frosting as directed.
Spread between cake layers; stack layers.
Spread over sides and top of cake.
Score top of cake to indicate serving pieces.
Using a ribbon edge piping tip and frosting filled pastry bag, form a flower on each serving piece.
CREAM CHEESE FROSTING: Beat cream cheese, butter, and vanilla until smooth.
Gradually add sugar; beat until fluffy.
Yields 1 cup.
