Recipe Talk

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.

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Carmel Crunch Pie with Hot Fudge Topping

(Makes 8 servings)

1/2 cup (3 ounces) chopped Almond Roca or Heath Bar
1/2 cup toasted almonds, chopped
1 quart vanilla ice cream, slightly softened
1/2 cup coffee liqueur
2 tablespoons amaretto (optional)
1 chocolate water pie crust, purchased or homemade
1 cup caramel ice cream topping
1 jar hot fudge topping
Combine Almond Roca and almonds; set aside. In a large bowl, working quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream mixture into prepared crust. Pour caramel topping over ice cream, sprinkle with half the toffee/nut mixture. Top with remaining ice cream; smooth. Freeze for at least 2 hours. Spoon Hot Fudge Topping over and sprinkle with remaining toffee/nut mixture. Slice into serving pieces, serve immediately.

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Espresso Cake
(Makes one 8-inch cake)

2 cups bleached all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
2 teaspoons instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or margarine, softened
1/2 cup half and half
1/2 cup coffee liqueur
5 large egg whites

Mix flour, sugar, baking powder, espresso powder and salt. Add butter and half and half. Then beat 1 minute on medium-high speed. In another bowl, blend coffee liqueur and egg whites. In three additions, add liqueur mixture to batter, beating 20 seconds with each additional and scraping sides and bottom of mixer bowl between additions to blend batter completely. Divide batter between two greased and floured or parchment-lined 8-inch round cake pans. Bake in middle level of preheated 350 degrees F oven for 20-23 minutes, or until toothpick inserted in cake center comes out clear. Cool layers in pans for 10 minutes. Carefully run knife around sides of pans to loosen layers. Invert onto cake rack. Cool completely before frosting.

Provided by Kamora Imported Coffee Liqueur

One-Bowl Chocolate Mocha Cream Cake

Category Winner--Desserts. "Cake is my favorite dessert--especially frosted cake." -Anna Ginsberg, Austin, TX

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
Anna Ginsberg, Austin, Texas, Cooking Light, JANUARY 2006

DEEP CHOCOLATE MOCHA CAKE

FOR THE CAKE:
3 squares (1 ounce each) unsweetened chocolate
8 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
3 large eggs
1 tsp vanilla
2 1/4 cup cake flour
1/2 tsp salt
2 tsp baking soda
1 cup sour cream
1 cup strong hot coffee
FOR THE CREAM CHEESE MOCHA ICING:
1/4 cup butter, softened
1 (8 oz) pkg cream cheese, softened
3 oz unsweetened chocolate, melted and cooled
1/8 tsp salt
1 tsp vanilla
1 tbsp instant coffee
3 cups powdered sugar
1/3 cup light cream

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and lightly flour 2 layer cake pans.

Melt chocolate and set aside to cool.

Cream the butter until light and fluffy, gradually add, creaming well; 1 cup granulated sugar and 1 cup light brown sugar. Add eggs, one at a time, beating well after each of the eggs. Blend in the cooled chocolate and vanilla. Add alternately (3 parts dry, 2 parts sour cream) blending after each addition, the dry ingredients and sour cream. Stir in the hot coffee, 1/2 cup at a time. Batter will be thin. Pour into the prepared pans.

Bake at 350 degrees for 30 to 35 minutes. Cool in pans on wire racks for 8 minutes. Turn out to cool completely on wire racks.

Frost when cool with Cream Cheese Mocha Frosting.

TO MAKE THE FROSTING:
Beat butter and cream cheese until fluffy. Add coffee and salt and mix, add chocolate and vanilla and mix.

Then add the powdered sugar alternately with the cream using all the sugar and enough of the cream to desired consistency for spreading.

alt.cooking-chien/Grandma Gina (1999)
Source: 1995 Illinois State Fair, Pam Sage