CHOCOLATE MEXICAN COFFEE CAKE

 

  • Cooking Time: 17 minutes
  • Servings: 16 - 20
  • Preparation Time: 20 minutes

Ingredients

  • 1 cup strong coffee
  • 1/4 cup cocoa
  • 1/2 cup butter
  • 1/2 cup canola oil
  • 2 cup flour
  • 2 cup sugar
  • 1 tsp. baking soda
  • 1 tbsp. cinnamon
  • 2 beaten eggs
  • 1 tsp. vanilla
  • 1/2 cup buttermilk
  • 8 oz. Cream cheese, room temperature
  • 16 oz. powdered sugar
  • 1/4 cup cocoa
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 6 tbsp. coffee

Directions

  • First 4 ingredients:
  • In a medium pot mix all 4 ingredients and bring to a boil. Remove from heat and add 22 large marshmallows, allow marshmallows to melt; stirring to mix well. Set side.
  • Heat oven to 350 degrees
  • Next 6 ingredients:
  • 2 cup flour
  • 2 cup sugar
  • 1 tsp. baking soda
  • 1 tbsp. cinnamon
  • 2 beaten eggs
  • 1 tsp. vanilla
  • 1/2 cup buttermilk
  • In a large bowl combine flour, sugar, soda, cinnamon, eggs, vanilla and buttermilk. Add first mixture and pour into a broiler pan or jelly roll pan which has been buttered and floured. Bake in heated oven for approximately 17 minutes. Cool and ice.
  • Icing:
  • 8 oz. Cream cheese, room temperature
  • 16 oz. powdered sugar
  • 1/4 cup cocoa
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 6 tbsp. coffee
  • In a food processor, combine cream cheese and powdered sugar. Next add 5 remaining ingredients. Process well. Spread icing over cooled cake. Top with pecans if desired.

Notes

Categories: Cake 
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