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Rich Mocha Cake

Rated as 4.33 out of 5 Stars

"A rich coffee taste that satisfies the heart, even for the non-coffee drinkers. Best if eaten really cold, right out of the fridge! Oh so delicious!"
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4 h 5 m servings 681
Original recipe yields 6 servings (1 9x13-inch pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. Sift together the flour, baking powder and powdered milk. Set aside.
  3. Cream together shortening and sugar until light and fluffy. Beat in eggs, one at a time, then stir in the vanilla. Stir in the flour mixture until incorporated. Batter will be thick.
  4. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick cake with a fork at 1 inch intervals. Allow to cool.
  5. For the glaze: In a saucepan, combine the sugar, water and instant coffee. Bring mixture to a boil, and cook for 2 minutes. Pour the syrup over the warm cake. Cool thoroughly. Prepare whipped topping according to package directions, then frost cake. Refrigerate for 3 hours or overnight before serving.

Nutrition Facts

Per Serving: 681 calories; 29.3 92.7 12 127 249 Full nutrition

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Oh my! We shared this with another couple and none of our kids (we have 8 between us!) and we ate THE WHOLE PAN!! My hubby's not a dessert fan and my friend's not a coffee fan but they couldn'...