Jody Tries Chocolate Chai Latte Cake

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

Chocolate Chai Latte 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


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


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


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 Tries Espresso Ribbon Cookies

Here’s a pretty cookie to serve your guests with after dinner coffee………Enjoy!!

Chocolate-Espresso Ribbon Cookies


1 pouch sugar cookie mix

1 Tbsp all-purpose flour

1/2 cup butter or margarine, softened

1 tsp almond extract

1 egg, slightly beaten

1/3 cup bittersweet chocolate chips, melted

1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans

1/3 cup coarsely chopped toasted almonds


1. Line bottom and sides of 9×5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half: place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.

2. Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.

3. Heat overn to 350 F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswirse into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.

4. Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Store in airtight container. Enjoy with milk or coffee

Jody’s Mocha Angel Cake

Low-Fat Mocha Angel 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


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.

Jody’s Mocha Cheesecake Brownies


1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)

1/2 cup applesause

3 egg whites, divided

1/4 cup water

2 Tbsp. Instant Coffee

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup sugar

1/4 cup flour


Heat oven to 350 degrees F.

Mix instant coffee with water in medium mixing bowl. Add brownie mix, applesauce and 2 egg whites – mix until well blended. Pour into 13×9-inch pan sprayed with cooking spray.

Beat cream cheese, sugar, flour, and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.

Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely before cutting into bars. Makes 32 servings.