Mocha Frosted Snack Cake Recipe

Mocha Frosted Snack Cake Recipe
Mocha Frosted Snack Cake Recipe photo by Taste of Home
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Mocha Frosted Snack Cake Recipe

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Here's a lighter version of a chocolate mocha cake I've been baking for my family for over 30 years. I replaced part of the sugar with a lower-calorie sugar blend and some of the oil with applesauce. It turned out just as delicious.—Donna Roberts, Manhattan, Kansas
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1 teaspoon instant coffee granules
  • 1 cup boiling water
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/4 cup sugar blend
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla extract
  • FROSTING:
  • 1/2 teaspoon instant coffee granules
  • 1 tablespoon fat-free milk
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 3 tablespoons reduced-fat butter, softened
  • 1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray.
In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened.
Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake. Yield: 9 servings.
Editor's Note: This recipe was tested with Splenda Sugar Blend for Baking and Land O'Lakes light stick butter.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
This recipe was tested with Splenda sugar blend.
Originally published as Mocha Frosted Snack Cake in Healthy Cooking Annual Recipes Annual 2015, p229

Nutritional Facts

1 piece: 280 calories, 6g fat (2g saturated fat), 7mg cholesterol, 301mg sodium, 56g carbohydrate (32g sugars, 1g fiber), 3g protein.

  • 1 teaspoon instant coffee granules
  • 1 cup boiling water
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/4 cup sugar blend
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla extract
  • FROSTING:
  • 1/2 teaspoon instant coffee granules
  • 1 tablespoon fat-free milk
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 3 tablespoons reduced-fat butter, softened
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray.
  2. In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened.
  3. Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  4. For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake. Yield: 9 servings.
Editor's Note: This recipe was tested with Splenda Sugar Blend for Baking and Land O'Lakes light stick butter.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
This recipe was tested with Splenda sugar blend.
Originally published as Mocha Frosted Snack Cake in Healthy Cooking Annual Recipes Annual 2015, p229

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