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Rich Mocha Cake

I love chocolate and coffee together...so when I tried this recipe, there wasn't much room for disappointment! —Joylyn Trickel

12-15 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

2 cups all-purpose flour
1-3/4 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 egg
2/3 cup canola oil
1 cup buttermilk
1 cup strong brewed coffee
FROSTING:
5 tablespoons butter
1 cup sugar
1/3 cup milk
1-1/2 cups semisweet chocolate chips, melted and cooled
1/2 cup caramel ice cream topping
1 cup chopped pecans, toasted

Directions

In a large bowl, combine the first five ingredients. In another bowl,
whisk egg, oil and buttermilk. Add to the dry ingredients and stir
well. Slowly add the coffee until combined (batter will be thin).
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
out clean. Cool completely on a wire rack.
For frosting, melt butter in a small saucepan. Add the sugar and

2 of 2

Rich Mocha Cake (continued)

Directions (continued)

milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes.
Remove from the heat. Add the melted chips and stir until blended.
Pour over cake, spreading evenly. Drizzle with caramel topping and
sprinkle with pecans. Yield: 12-15 servings.

TEST KITCHEN TIP To make drizzling easier, spoon caramel topping into a small resealable plastic bag and cut a small hole in the corner of the bag. Press topping out for an even and less messy drizzle.

Nutrition Facts: 1 serving (1 piece) equals 508 calories, 25 g fat (7 g saturated fat), 26 mg cholesterol, 429 mg sodium, 71 g carbohydrate, 3 g fiber, 5 g protein.