Jody Makes Mocha Coffee Cake

Mocha Streusel Coffee Cake

Streusel

1/3 cup packed brown sugar

2 Tbsp instant coffee granules or crystals

4 oz. semisweet baking chocolate, cut into 1-inch pieces

1/2 cup pecan pieces

Coffee Cake

1 cup granulated sugar

1 cup butter or margarine, softened

3 eggs

1/2 tsp almond extract

2 3/4 cups all-purpose flour

2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp baking soda

1/4 tsp salt

1 container (8oz) plain yogurt

1. Heat oven to 350 degrees F. Spray angel food (tube cake) pan with cooking spray. In food processor bowl with metal blade, place brown sugar, 2 tbsp flour and the instant coffee. Cover; process with on-and-off pulses until mixed. Add chocolate; pulse to finely chop. Add pecans; pulse to chop. Set aside.

2. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. Beat in 1 egg at a time until well blended. Add almond extract; mix well.

3. In small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt. Add half of four mixture to sugar-egg mixture; beat with electric mixer on low speed just until combined. Add yogurt; blend well. Add remaining flour mixture; mix well.

4. Spoon half of batter into pan, spreading evenly. Sprinkle with half of streusel mixture. Top with remaining batter and remaining streusel mixture.

5. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan. Serve warm or cool.

Jody’s Mocha Angel Cake

Low-Fat Mocha Angel Cake

Cake

1 box white angel food cake mix

1 1/4 cups cold coffee

1 Tbsp unsweetened baking cocoa

Chocolate candy sprinkles

Mocha Topping

1 envelope whipped topping mix (from 2.8-oz. package)

1/2 cup cold fat-free (skim) milk

1 1/2 tsp vanilla

2 Tbsp powdered sugar

1 tsp unsweetened baking cocoa

Directions

1. Move oven rack to middle position (remove other racks). Heat oven to 350 degrees F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.

2. Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.

3. Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.

4. Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.