ME-ME'S CHOCOLATE MAYONNAISE CAKE WITH
MOCHA FROSTING
1 c. sugar
1 c. Miracle Whip salad dressing
1 c. warm water
2 c. flour
2 tsp. soda
4 tbsp. cocoa
1 tsp. vanilla
Mix together and bake at 350 degrees for 25-30 minutes.
FROSTING:
1 lb. confectioners' sugar
1/2 c. cocoa
1/8 tsp. salt
1/4 lb. butter
1 tsp. vanilla
5 tbsp. milk or cup of coffee
Great for the choc-o-holics!!
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One-Bowl Chocolate Mocha Cream Cake
Yield
16 servings
Ingredients
Cake:
2 cups all-purpose flour (about 9 ounces)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsels
Cooking spray
Mocha Cream:
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen light whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)
Preparation
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
Nutritional Information
Calories:315 (23% from fat)
Fat:8.1g (sat 3.2g,mono 2.6g,poly 1.9g)
Protein:2.6g
Carbohydrate:60g
Fiber:1.8g
Cholesterol:0.0mg
Iron:1.8mg
Sodium:390mg
Calcium:46mg
Chocolate Ganache
Ingredients :
2/3 cup Heavy Cream
1 x Vanilla Bean
1 tbl Mocha Java, coarsely ground
Few Grains Salt
8 oz Bittersweet Chocolate, (good quality)
2 tsp Cognac
1 oz Milk Chocolate, (good quality)
2 tsp Kahlua
1/2 tbl Unsalted Butter
How to cook :
Split the vanilla bean lengthwise and add it to the cream, together with the salt and ground coffee.
Bring to a gentle boil, then continue boiing for one minute.
Remove from heat and let sit a couple minutes, then strain through a fine sieve into a mixing bowl.
Melt the chocolate (carefully).
I use a double boiler, which is dicey enough.
DO NOT use direct heat.
Add the melted chocolate to the hot cream and whisk to blend.
Add the liqueurs and blend, then add the butter and blend.
If this is to be used for truffles, you need to freeze it overnight.
For any other purpose, like a cake filling, I'd still refrigerate it a good bit to let it firm up.
Here's one I use for truffles.
If you don't like coffee/mocha, omit the beans and substitute Cognac for the Kahlua.