Recipe Talk

I am looking for a recipe that was in Woman's World Magazine (Last summer I think). It started with a cake mix (french vanila) and you added chocolate chips (melted)and coffee and swirled it in the mix.
The frosting was made by adding coffee to a Betty Crocker frosting (if I remember right). I loved this cake and would love to have the recipe again.

Can someone help me?

World Magazine. ... MOCHA FUDGE. PUDDING CAKE

MOCHA FROSTING

1/4 cup cocoa powder

1/2 teaspoon instant coffee

1/2 cup butter or margarine

4 cups sifted confectioners sugar

1 egg yolk

1 1/2 teaspoon vanilla extract

2 tablespoons milk

Cream butter. Add cocoa and coffee.
Add half of the sugar, blend well.
Beat in egg and vanilla. Blend in remaining
sugar. Add enough milk to make spreadable.

MOCHA FUDGE PUDDING CAKE

1 cup Bisquick or similar

1 cup sugar, divided (3/4 & 1/4)

7 tablespoons cocoa powder, divided (3T & 4T)

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup packed light brown sugar

1 cup hot coffee

1/2 cup hot water

Whipped topping

Heat oven to 350-degrees F. In a medium mixing bowl,

combine Bisquick, 3/4 cup sugar, and 3 tbsp. cocoa.

Add milk and vanilla. Beat til well blended. Spoon

into a square pan, 8x8x2 inches. In a small bowl,

combine remaining sugar, cocoa and brown sugar.

Sprinkle evenly over batter. Pour coffee and water

over the top.Do not stir. Bake 40 minutes or
until the top is firm. Spoon hot cake into dessert
dishes, topping with sauce from the bottom of the pan.
Serve immediately with whipped topping.

Chocolate Mocha Cake
February 14, 2007

Serves: 18 / Preparation time: 10 minutes Total time: 1 hour (plus cooling time)

Vegetable oil cooking spray

1/4 cup finely chopped pecans

1 box (18.25 ounces) trans fat-free chocolate cake mix

1 can (12 ounces) diet lemon-lime soda (such as Diet 7Up)

1 cup confectioners' sugar

1/4 cup coffee flavored liqueur (such as Kahlua)

2 tablespoons water

2 1/4 cups fat-free whipped topping

Preheat the oven to 350 degrees.

Generously coat a 10-inch Bundt pan with cooking spray. Place finely chopped pecans in the Bundt pan and roll the pan to coat the inside with nuts.

In a large bowl, combine dry cake mix and diet soda and beat according to package directions. Do not add water, eggs or oil as directed on the cake mix box. Pour batter into prepared Bundt pan.

Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. While cake is baking, prepare the glaze by combining confectioners' sugar, liqueur and water in a small bowl.

Mix until smooth. Pour glaze over the cake while it is still in the pan. Let stand 30 to 40 minutes before inverting the pan to release the cake.

Allow the cake to cool completely and serve each slice with 2 tablespoons of fat-free whipped topping.

Information found in Woman's World

-------------------------------------

Woman's World Magazine
MOCHA FUDGE PUDDING CAKE

Woman's World Magazine

1 cup Bisquick or similar

1 cup sugar, divided (3/4 & 1/4)

7 tablespoons cocoa powder, divided (3T & 4T)

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup packed light brown sugar

1 cup hot coffee

1/2 cup hot water

Whipped topping

Heat oven to 350-degrees F. In a medium mixing bowl,

combine Bisquick, 3/4 cup sugar, and 3 tbsp. cocoa.

Add milk and vanilla. Beat til well blended. Spoon

into a square pan, 8x8x2 inches. In a small bowl,

combine remaining sugar, cocoa and brown sugar.

Sprinkle evenly over batter. Pour coffee and water

over the top.Do not stir. Bake 40 minutes or

until the top is firm. Spoon hot cake into dessert

dishes, topping with sauce from the bottom of the pan.

Serve immediately with whipped topping.


COFFEE CAKE MUFFINS

Yield: 12 Muffins

Source: Woman's World Magazine

Shared by Judi M. Phelps

1/2 c Pecans; finely chopped

1/3 c Light brown sugar; firmly packed

1 1/2 c Plus 1 tabl. flour

1 ts Cinnamon

1/8 ts Nutmeg

1 tb Butter or margarine; melted

1/3 c Sugar

2 ts Baking powder

1/2 ts Salt

1/4 c Vegetable shortening

1/2 c Milk

1 Egg

12 Pecan halves; optional

Preheat oven to 375 degree F. Grease 12 muffin pan cups; set aside. In a small bowl; mix together pecans, brown sugar, 1 T flour, cinnamon, nutmeg, and butter; set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder and salt; cut in shortening. In a small bowl, blend egg with milk. Add to dry ingredients with half of the pecan mixture, stirring until just blended. Spoon batter into muffin cups; sprinkle with remaining pecan mixture. Garnish each muffin with a pecan half. Bake 15 minutes or until cake tester inserted in center comes out clean. Remove muffins from pan to cool on wire rack. These muffins freeze very well.

CRUNCHY MARBLE CAKE WITH MOCHA COFFEE GLAZE

--------------

1 pkg. marble cake mix

1 pkg. white frosting (for

glaze)

3 Butterfinger candy bars

1/2 c. flour

1/4 c. butter or margarine

1/3 c. coffee

Make cake according to package directions. Pour batter
into 10-inch tube cake pan. Mix flour and butter in bowl to
form crumb-like consistency. Sprinkle over batter. Bake 30 to
40 minutes. Cool and remove cake from pan. Make frosting mix
according to package directions substituting coffee for water,
to make glaze. Crush candy bars. Drizzle glaze over top and
sides of cake. Press crushed candy lightly onto top and sides
of glazed cake. Refrigerate to set.

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Sour Cream Coffee Cake Recipe

Ingredients

* 1 package butter cake mix

* 1 package instant French Vanilla jello pudding mix

* 1 cup sour cream

* 3/4 cup hot water

* 4 eggs

* 1/4 cup olive oil

* 1 teaspoon vanilla

* 1/2 cup light brown sugar ( packed )

* 2 teaspoons cinnamon

* 1/2 cup nuts ( pecans or walnuts ) almonds also work great

In a large bowl combine cake mix, sour cream, pudding mix and hot water. Mix well.
Beat eggs, add olive oil and french vanilla then add to cake mixture. Pour half cake mixture in a greased and floured bundt pan ( I prefer bundt pans ). Combine brown sugar, cinnamon and nuts and sprinkle half this over cake mixture. Add remainder of batter, and sprinkle on rest of topping.

Bake at 325degreesF for 45 minutes.

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Mocha Marbled Coffee Cake

Makes one 10-inch Bundt cake.

A swirl of chocolate cake threads through this coffee-flavored butter cake for a sumptuous treat with a cappucino or latte.


RECIPE INGREDIENTS

12 tablespoons (1 1/2 sticks) unsalted butter

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons vanilla extract

2 tablespoons instant coffee powder dissolved in 2 tablespoons hot water

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups sour cream

2 squares (2 ounces) unsweetened chocolate, melted

RECIPE METHOD

Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan or plain tube pan. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and mix in the vanilla and dissolved coffee. Stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients alternately with the sour cream, beating until thick and smooth. Spoon one-third of the batter into a bowl and stir in the chocolate. Spoon four heaping tablespoons of the coffee batter into opposite sides of the pan, then spoon four heaping tablespoons of chocolate batter into the remaining sides, creating a checkerboard pattern. For the next layer, spoon chocolate batter onto the coffee batter and coffee batter onto the chocolate batter to alternate the checkerboard pattern. Repeat until all the batter is used. With a knife, swirl through the mixture once to marble the batters. Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool on a rack for 15 minutes, then turn out of pan.

Recipe reprinted by permission of Chronicle. All rights reserved.

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CHOCOLATE MOCHA CAKE

--------------

1 chocolate cake mix (no
devil's food)

2 Tbsp. instant coffee

1 pkg. Betty Crocker chocolate

frosting mix

2 to 3 Tbsp. instant coffee

1 1/2 pt. whipping cream

1 to 2 Tbsp. instant coffee

1 chocolate candy bar (no

almonds)

Bake cake according to directions adding 2 tablespoons
instant coffee. When done, remove from pans after 10 minutes.
Cool and slice cakes in half to make 4 layers. While cake is
baking or ahead of time, whip cream with 2 or 3 tablespoons
instant coffee. When thick, add 2 cups frosting mix. Beat
until well mixed and mixture is thick. Refrigerate. Divide
evenly between layers (not on the top), putting cake together
as you go. Sift remaining frosting mix and add 1 to 2 table-
spoons instant coffee. Add 2 tablespoons hot water. This
should be runny. Drizzle over top of cake and down sides.
Peel curls from chocolate bar and arrange around top edge of
cake. Refrigerate until served.

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