One-Bowl Chocolate Mocha Cream Cake By Anna Ginsberg
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
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)
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.