Mocha almond cake that is perfectly delicious and easy to do when you need dessert for a large group.
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1 (15.25- to 16.50-ounce) package chocolate cake mix
1 1/4 cups cold strong brewed coffee
1/3 cup Land O Lakes® Butter, melted
3 large Land O Lakes® Eggs
1 teaspoon almond extract
1 (8-ounce) package cream cheese, softened
1/2 cup Land O Lakes® Butter, softened
4 cups powdered sugar
1 to 2 tablespoons cold strong brewed coffee
Chocolate-covered almonds or espresso beans, if desired
Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan; set aside.
Pour batter into prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine cream cheese and 1/2 cup butter in large bowl. Beat at medium speed until well mixed. Add powdered sugar gradually, beating at low speed and scraping bowl often, until creamy. Beat at medium speed, adding enough coffee for desired frosting consistency.
Combine all cake ingredients in large bowl. Beat at low speed, scraping bowl often, until creamy.
Frost cooled cake. Garnish with chocolate-covered almonds, if desired.
For regular chocolate cake use water or milk in place of coffee.