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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.
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    24 servings


  • 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
  • 1 teaspoon instant coffee granules
  • 1 teaspoon hot water
  • 1/2 teaspoon vanilla extract
  • 2 cups whipped topping


  • 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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition Facts
1 piece: 151 calories, 4g fat (1g saturated fat), 18mg cholesterol, 214mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Average Rating:
  • Shirley Bradburn
    Nov 5, 2009

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

  • Linnie189
    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.

  • debbie26111
    Oct 23, 2009

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

  • plumshoe
    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 :)

  • RetSchSecy
    Oct 22, 2009


  • RetSchSecy
    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?

  • jkubik
    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.

  • Bingo Boy
    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 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

  • grammaberr
    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.

  • anyad47
    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!