Tag: cake

Jody Tries Coffee Cake-In-A-Mug

Next time you want a little treat, try this easy recipe for a true delight with your java.

Coffee Delight Cake-In-A-Mug

Ingredients

4 Tbsp plain flour

4 Tbsp sugar

2 tsp plain Instant Coffee

1 egg

3 Tbsp milk

3 tbsp oil

2 capfulls vanilla

3-4 Tbsp assorted (optional) add-ins: coconut flakes, chocolate chips, nuts, candy bits.

Directions

Add dry ingredients to a LARGE coffee mug and mix around with a fork. Add egg, mix thoroughly. Measure into your mug the milk, oil, and vanilla. Mix well.

The last step is to fold in your choice of optional add-ins (all or some).

Place mug in microwave and cook for 3 minutes (1000watts). Cake will rise above top of mug – it’s ok. Cool and eat!

Jody Tries Coffee-Toffee Cake

Here’s a quick dessert that will Wow! your friends for the holidays…..

Coffee-Toffee Cake

ingredients

1/4 cup instant coffee granules or crystals

1/4 cup boiling water

1 box white cake mix

1 cup water

1/3 cup vegetable oil

3 eggs

1 container vanilla frosting

1/4 cup caramel topping

3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

directions

1. Heat oven to 350 degrees F (325 F for dark or nonstick pan). Grease bottom and sides of 13×9-inch pan with shortening or cooking spray. In small bowl, dissolve coffee granules in boiling water.

2. In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into prepared pan.

3. Bake as directed on box for 13×9-inch pan. Cool completely, about 1 hour.

4. In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature. Enjoy with your favorite coffee!

Jody’s Mocha Pudding Cake

Try this scrumptious cake next time you want something sweet with your java….

Mocha Pudding Cake

ingredients

Nonstick cooking spray

1 cup all-purpose flour

3/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/2 tsp salt

1/2 cup fat-free milk

1/2 cup applesauce

1 tsp vanilla

1-3/4 cups hot water

3/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1 tsp instant coffee granules

directions

1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray.

2. In a large bowl combine flour, granulated sugar, 1/4 cup cocoa powder, the baking powder, and salt. Stir in milk, applesauce, and vanilla until thoroughly mixed. Pour into prepared pan.

3. In a small bowl combine the hot water, brown sugar, 1/4 cup cocoa powder, and the coffee granules. Carefully pour water mixture over cake batter. Bake in a 350 degree F oven for 45 minutes. Spoon warm cake and pudding into dessert dishes. Serve with ice cream if desired. Makes 10 servings.

Jody Tries Chocolate Chai Latte Cake

For an easy yet pleasing dessert with your after dinner coffee try this cake….

Chocolate Chai Latte Cake

Cake

1 box devil’s food cake mix

1/4 cup chai latte-flavored international instant coffee mix (from 9.7-oz container)

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 cup miniature semisweet chocolate chips

Frosting

2 1/2 cups powdered sugar

2 Tbsp butter or margarine, softened

3 Tbsp milk

1 Tbsp chai latte-flavored international instant coffee mix (from 9.7-oz container)

Ground cinnamon, if desired

1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.

3. Bake 29 to 39 minutes or until center of cake springs back when lightly touched. Cool completely, about 1 hour. (A crack may appear in top of cake, but frosting will cover it.)

4. In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, dust with cinnamon.

Jody Tries Mocha Cherry Cake

Mocha Cherry Cake

Ingredients

Unsweetened cocoa powder

2 cups granulated sugar

1-3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup buttermilk or sour milk

1 cup strong brewed coffee, cooled

1/2 cup cooking oil

2 teaspoons vanilla

‘2-1/2 cups ricotta cheese

1/2 cup granulated sugar

1/2 cup miniature semisweet chocolate pieces

1/2 cup chopped maraschino cherries, well drained

2/3 cup butter

1/2 cup unsweetened cocoa powder

7-1/2 cups sifted powdered sugar

1/2 to 2/3 cup milk

2 teaspoons vanilla

Shaved semisweet chocolate, optional

Edible flower petals, optional

Directions

1. Grease two 9×1-1/2-inch round baking pans; sprinkle lightly with cocoa powder; set aside. In a very large mixing bowl combine the 2 cups granulated sugar, flour, 3/4 cup cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, coffee, oil, and 2 teaspoons vanilla. Beat with an electric mixer on low speed for 30 seconds until combined, then for 2 minutes on medium speed.

2. Pour batter into prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until cakes test done. Cool on a rack for 10 minutes. Remove from pans. Cool completely. Split each cake horizontally to make 4 layers total.

3. For filling, combine the ricotta cheese, 1/2 cup granulated sugar, and chocolate pieces. Gently stir in cherries. Place one cake layer on a serving plate. Spread 1/3 of the filling on the bottom layer of cake. Top with another cake layer. Continue layering the filling and cake, ending with cake.

4. For frosting, in a bowl beat butter until fluffy. Gradually add the 1/2 cup cocoa powder and half of the powdered sugar. Slowly beat in half of the milk and the remaining vanilla. Beat in remaining powdered sugar. Beat in additional milk until of spreading consistency. Frost cake. Garnish with shaved chcocolate and edible flower petals, if desired. Makes 14-16 servings.