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Devil’s Food Cake with Mocha Icing recipe

Moist, dark chocolate cake with a mochafrosting.

Recipe: Devil’s Food Cakewith Mocha Icing

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup NESTL ® TOLL HOUSE® Baking Cocoa – divideduse
1 cup mayonnaise
1 teaspoon vanilla extract
1 cup warm water
2 teaspoons baking soda
1 pound powdered sugar
1/2 cup (1 stick) margarine, softened
3 tablespoons NESCAF TASTER’S CHOICE 100% Pure InstantCoffee Granules, dissolved in 1/4 cup water

  • Preheat oven to 350°F (175°C).Lightly grease 13×9-inch baking pan; dust with cocoa.
  • Combine flour, granulated sugar and 1/3cup cocoa in large mixer bowl. Stir in mayonnaise and vanillaextract; beat for 2 minutes. Combine warm water and baking sodain small bowl; stir until dissolved. Add to flour mixture slowly;stir until well blended. Spread into prepared pan.
  • Bake for 25 minutes or until wooden pickinserted in center comes out clean. Cool completely in pan onwire rack.
  • Whisk together powdered sugar, remaining2/3 cup cocoa and margarine. Add up to 3 tablespoons coffee untilfrosting is smooth and thick. Frost cake.

    Makes 12 servings.

    Note: Cake can be made the previous day.Cake can be frosted up to 4 hours before serving. Decorate trainup to 1 hour before serving to prevent candy from softening inthe refrigerator.

    Recipe is the property of Nestl ®and, used with permission.

    Excellent chocolate cake AND chocolate espresso cupcakes

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