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Mocha Coffee Cake
 

Mocha Coffee Cake

Coffee lovers rejoice! This coffee cake has the flavors of a cafe mocha baked right in.

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  • Serves: 16
  • Prep Time: 15 Minutes
  • Total Time: 1 Hour 40 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 16

Serving Size: 1 slice (1/16 of cake).

Amount Per Serving
 
Calories:
250 
Calories from Fat:
45 
Total Fat:
5g 
Saturated Fat:
1.5g 
Cholesterol:
35mg 
Sodium:
210mg 
Total Carbs:
42g 
Dietary Fiber:
2g 
Sugars:
21g 
Protein:
6g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Coat a 10-cup tube or Bundt pan with non-stick cooking spray.

  2. Sift flour, cocoa, milk powder, baking powder, and salt into a large bowl.

  3. In bowl of electric mixer, beat margarine, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend on medium speed until well combined. Beat in eggs and egg whites, one at a time, beating 1 minute after each addition. Scrape down bowl and beater.

  4. Combine buttermilk and coffee in a glass measuring cup. Beat one-third of dry ingredients into butter mixture on low speed, then beat in half of liquid. Continue beating until liquid is absorbed. Repeat with another third of dry ingredients and remainder of liquid. Beat in remaining dry ingredients, then scrape down bowl and beater, and beat batter on low speed 1 minute. Scrape batter into prepared pan and smooth top.

  5. Bake 50 to 60 minutes or until a tester inserted in center of cake comes out clean. Cool in pan 5 to 10 minutes. Remove to wire racks; cool completely.

NOTE

Serving Size: 1 slice (1/16 of cake)

INGREDIENTS

  • 3 1/2 cups cake flour
  • 2/3 cup Dutch-process cocoa powder
  • 3 tablespoons nonfat dry milk powder
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 7 tablespoons trans-free margarine, softened
  • 3/4 cup SPLENDA® Sugar Blend
  • 1/3 cup packed SPLENDA® Brown Sugar Blend
  • 3 large eggs
  • 2 large egg whites
  • 1 1/2 cups low-fat buttermilk
  • 3/4 cup cold strong brewed coffee

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