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MOCHA CAPPUCCINO CAKE




Source of Recipe


Internet


List of Ingredients




3/4 cup butter, softened
1 1/4 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
2 tsp. vanilla
3 cups all purpose flour
1 1/2 cups sour cream
1/4 cup semisweet chocolate chips
1/4 cup light brown sugar
1 tsp. instant coffee
1 tsp. cinnamon

FROSTING:
1 1/2 tsp. instant coffee
3/4 tsp. vanilla
6-ozs. cream cheese, softened
3/4 stick butter, softened
1/2 tsp. cinnamon
3 cups confectioners sugar

DECORATION:
Chocolate covered coffee beans and unsweetened cocoa powder

Recipe



Heat oven to 350ºF. Grease and flour a 10-in. tube pan with removable bottom.

In a bowl with mixer beat butter, sugar, baking powder, baking soda, and salt until creamy. Increase speed beat until fluffy. Beat in eggs until blended. Beat in vanilla. Reduce speed and beat in flour, altenating with sour cream, until blended.

In 2nd bowl combine chocolate chips, brown sugar, coffee and cinnamon. Add 1 cup batter stir until blended.

Spoon 3 cups plain batter into pan. Spoon a ring of brown sugar batter 3/4-inch from center and sides of pan over plain batter. Top with spoonfuls of of plain batter. Spread to cover brown sugar batter.

Bake 1 hour, cool in pan.

FROSTING: Stir coffee and vanilla in a bowl. Add cream cheese, butter and cinnamon. Beat with mixer until fluffy. Beat in confectioners sugar until smooth.

Invert cake onto serving plate. Frost cake.

TO DECORATE: Cut an 8 1/2-in. round of out sturdy paper, cut assorted size stars out of the paper. Place paper with cut outs on cake, sift cocoa powder over cake, then lift off paper. Place chocolate covered coffee beans around
cake.

Makes 16 servings.