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Mocha Cream Cake |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mocha Cream Cake recipe on the web!!_ cup butter softened _ cups powdered sugar sifted _ eggs yolk ___ cup unsweetened cocoa ___ cup hot water _ teaspoons instant coffee _ teaspoon cinnamon ground _ 16-ounce loaf pound cake thawed if frozen ___ cup coffee liqueur In a large mixer bowl at high speed, beat butter until creamy. At low speed, gradually add powdered sugar, beating until fluffy. Add egg yolks, beat until smooth and light. In a small bowl, blend cocoa powder, water, coffee powder and cinnamon; add by teaspoonfuls to butter mixture, beating until well blended. Reserve 1/2 cup frosting. Cut cake into three layers. Place bottom layer on a serving plate; brush with one-third of the liqueur. Spread with 1/2 cup of the frosting; repeat twice, frost sides of cake with remaining mixture. Pipe with reserved 1/2 cup frosting. Refrigerate at least 3 hours or overnight. Serve at room temperature. Mocha Cream Cake |
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