Apr 5, 2008

Mocha Cream Cake

Mocha Cream Cake
2 cups flour
1 cup sugar
1cup packed brown sugar
3/4 cup unsweetened cocoa
1 1/2 tsp.baking soda
1/2 tsp salt
1 cup mayo
3 tbsp.oil
1 cup brewed, hot, strong coffee
2 tsp vanilla
1/3 cup semisweet chocolate morsels
Preheat oven to 350. Combine first six ingredients. Add mayo and oil; beat with mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat at low speed 1 minute or until well blended. Stir in chocolate chips. Pour batter into a 13x9 inch pan coated with cooking spray. Bake at 350 for 30 minutes. Cool completely.

Mocha Cream
1/2 cup brewed, hot, strong coffee
1 (7 oz.) jar marshmallow cream
1 (8 oz.) container cool whip
1/3 cup chocolate syrup (Hersheys)

Combine coffee and marshmallow cream; beat with mixer at low speed until smooth. Fold in whipped topping. Spread over cooled cake; drizzle with chocolate syrup. Chill until ready to serve.

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