Cappuccino Cake with Mocha Frosting recipe
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Ingredients
- 1 (18.25 ounce) package white cake mix ¼ cup instant cappuccino coffee powder 1 tablespoon vegetable oil 3 egg whites 1 ¼ cups water 1 cup shortening 1 ½ teaspoons vanilla extract 4 ½ cups confectioners' sugar 4 tablespoons milk ¾ cup unsweetened cocoa powder 1 tablespoon instant coffee powder 1 cup hot water
Nutrition Info
- 537.3 caloriescarbohydrate: 81.4 gcholesterol: : -fat: 23.7 gfiber: 2.2 gprotein: 3.9 gsaturatedFat: 5.6 gservingSize: -sodium: 299.4 mgsugar: 67.7 gtransFat: : -unsaturatedFat: : -
Directions Cappuccino Cake with Mocha Frosting
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
In a large bowl, combine cake mix and 1/4 cup cappuccino. Pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. Mix well, then pour batter into prepared pans.
Bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners' sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners' sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.
Dissolve the 1 tablespoon instant coffee into 1 cup of hot water. While still warm, pour two tablespoons of the coffee into the frosting mixture. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved. Fill and frost cake.