Mocha Coffee Cake Recipe

Mocha Coffee Cake Recipe

  • 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
  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(R) Sugar Blend and SPLENDA(R) 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.
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