Chocolate Mexican Coffee Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 17 minutes
  • Servings: 16 - 20
  • Preparation Time: 20 minutes
  • 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
  1. First 4 ingredients:
  2. 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.
  3. Heat oven to 350 degrees
  4. Next 6 ingredients:
  5. 2 cup flour
  6. 2 cup sugar
  7. 1 tsp. baking soda
  8. 1 tbsp. cinnamon
  9. 2 beaten eggs
  10. 1 tsp. vanilla
  11. 1/2 cup buttermilk
  12. 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.
  13. Icing:
  14. 8 oz. Cream cheese, room temperature
  15. 16 oz. powdered sugar
  16. 1/4 cup cocoa
  17. 1 tsp. cinnamon
  18. 1 tsp. vanilla
  19. 6 tbsp. coffee
  20. 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.