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Light Mocha Cake

This decadent chocolate cake from our Test Kitchen is flavored with cinnamon, coffee and Kahlua, then topped with a rich, fudgy frosting. Hard to believe something so delectable is actually light!

16 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

3 tablespoons instant coffee granules
2 tablespoons boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 tablespoons coffee liqueur, divided
3 tablespoons canola oil
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
ICING:
2 ounces semisweet chocolate, chopped
2 tablespoons sweetened condensed milk
3 to 4 teaspoons coffee liqueur

Directions

In a small bowl, dissolve coffee granules in boiling water. In a
large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil,
vanilla and coffee mixture until well blended. Combine the dry

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Light Mocha Cake (continued)

Directions (continued)

ingredients; gradually beat into egg mixture until blended.
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with
flour; add batter. Bake at 325° for 40-48 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack. Cool 15 minutes
longer; brush with remaining coffee liqueur. Cool completely.
In a small microwave-safe bowl, melt chocolate with milk; stir until
smooth. Stir in enough coffee liqueur to achieve a spreading
consistency. Spread over top of cake. Yield: 16 servings.

Nutrition Facts: 1 slice equals 224 calories, 6 g fat (1 g saturated fat), 54 mg cholesterol, 286 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.