Tag: frosting

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 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.

Jody Makes Espresso Cupcakes

For a wonderful picnic-portable treat, try these…..

Espresso Cupcakes

Cupcakes

1 box chocolate fudge cake mix

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 Tbsp instant expresoo coffee powder

Filling

1 container (8 oz) mascarpone cheese

2 Tsp milk

2 Tsp instant espresso coffee powder

1 cup powdered sugar

Frosting and Garnish

1 Tsp instant espresso coffee powder

1 container (12 oz) whippped milk chocolate frosting

Chocolate-covered espresso beans, if desired

1. Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups.

3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

4. In meduim bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.

5. To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).

6. Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.