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Frosted Mocha Cake Recipe

Frosted Mocha Cake Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling YIELD:24 servings

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

  • 1. 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.
  • 2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • 3. 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.
Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Facts

1 piece: 151 calories, 4g fat (1g saturated fat), 18mg cholesterol, 214mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 3g protein Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Frosted Mocha Cake

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MY REVIEW
Shirley Bradburn
Reviewed Nov. 5, 2009

"This was very good. I used the light whipped topping and it worked well."

MY REVIEW
Linnie189
Reviewed Oct. 24, 2009

"I am border line diabetic so I watch my sugar intake. This was moist and delicious. My husband has asked me to make it for him to take next week."

MY REVIEW
debbie26111
Reviewed Oct. 23, 2009

"I am allergic to spenda so will try stevia, will make it today and find out how good it is."

MY REVIEW
plumshoe
Reviewed Oct. 22, 2009

"The frosting is tastey with that little nip of coffee. The cake is moist, however I think it's needs more cocoa. With alittle tweeking, I'd make it again :)"

MY REVIEW
RetSchSecy
Reviewed Oct. 22, 2009

" "

MY REVIEW
RetSchSecy
Reviewed Oct. 22, 2009

"I have hesitatedmaking this cake as I do not have Splenda in the house-how much 'real' sugar would I need to substitute for the Splenda?"

MY REVIEW
jkubik
Reviewed Oct. 17, 2009

"I would use applesauce in place of the prunes, also you can use carob powder in place of the cocoa if you can't tolerate cocoa."

MY REVIEW
Bingo Boy
Reviewed Oct. 15, 2009

"I am a diabetic and change most of my recipies to use Splenda grandular, Splenda baking blend which is 1/2 reg. sugar and 1/2 Splenda grandular....so if a recipe calls for 1 cup of sugar you would use 1/2 cup of the baking blend. I always have good results with this. Splenda also has a brown sugar blend which is so good. Just give this cake a try with Splenda and you will see how good sweets can be when you are limited to the amount of sugar intake.

Cakelady"

MY REVIEW
grammaberr
Reviewed Oct. 15, 2009

"This sounds like winner for my dh(diabetic). The changes I would make are egg whites(it's cheaper) and maybe Dream Whip."

MY REVIEW
anyad47
Reviewed Oct. 15, 2009

"I agree with the previous reviewer. Why would someone give a recipe they've never made a poor rating simply because they didn't know what one of the ingredients is? To be honest, I typically don't review something until I've actually made it. This sounds very good; and, you can make it even healthier by using egg substitutes in place of the real eggs. I'm definitely going to try this one!"

MY REVIEW
mmlee2
Reviewed Oct. 15, 2009

"Not sure why everyone is so quick to give this recipe a bad rating when they haven't even made it yet and they just don't know what "sugar blend" is. Sugar blend is a sugar substitute developed by Splenda and is suppose to be better for baking. I haven't used it before but I wouldn't just rate something with 1 star because I didn't know what it was. This recipe is certainly worth a try. I have used prunes and other baby food in recipes too and it just gives it added moistness. Don't knock it till you've tried it."

MY REVIEW
gramg2
Reviewed Oct. 15, 2009

"Sounds delicious, but chocolate really upsets my acid reflux. What can I substitute?"

MY REVIEW
warntjes
Reviewed Oct. 15, 2009

"If you did not use the "sugar blend", how much sugar would you use? The sugar substitutes give me horrible headaches!"

MY REVIEW
truette
Reviewed Oct. 15, 2009

"Very easy and great to make anytime."

MY REVIEW
sawsemperfi
Reviewed Oct. 15, 2009

"What about using applesauce instead of prune baby food?"

MY REVIEW
MAXWELLSMOM0044@SBCGLOBAL.NET
Reviewed Oct. 15, 2009

"FOR THE FROSTING ON THIS MOCHA CAKE, WHAT ARE THEY TALKING ABOUT FOR THE WHIPPED TOPPING, COOL WHIP OR WHAT"

MY REVIEW
Sheryl Powers
Reviewed Oct. 15, 2009

"Sugar Blend would be Splenda Blend. It's sold in the baking aisle in a zip-top bag - usually with the Splenda. It's just Splenda and sugar mixed together for baking."

MY REVIEW
rbaillard
Reviewed Oct. 15, 2009

"This looks good but what is "Sugar blend"?"

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