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Frosted Mocha Cake

When creating the Mocha Snack Cake, our Test Kitchen used a combination of sugar and sugar substitute for the best taste and texture while still cutting calories and carbs. They also used fruit puree, in this case prune baby food, in place of some of the oil in the cake. This savings allowed them to use full-fat whipped topping in the frosting.

24 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

3/4 cup sugar blend
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 container (2-1/2 ounces) prune baby food
3 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup fat-free milk
1 cup cold strong brewed coffee
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 teaspoon instant coffee granules
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 cups whipped topping

Directions

In a large bowl, combine the first seven ingredients; beat until well
blended. In a small bowl, combine milk and coffee. Combine the
flour, cocoa, baking soda and salt; gradually beat into egg mixture
alternately with milk mixture.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake

2 of 2

Frosted Mocha Cake (continued)

Directions (continued)

at 350° for 30-35 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack.
In a small bowl, dissolve coffee granules in hot water. Stir in
vanilla. Place whipped topping in a large bowl; gently fold in
coffee mixture. Frost cake. Store in the refrigerator. Yield: 24
servings.

Nutrition Facts: 1 piece equals 151 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 214 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.