Mocha Snack Cake
Rich and moist, this cake is quick to bake and needs no frosting - just a dusting of powdered sugar.
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How to make
Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
Combine milk and coffee granules in bowl; stir to dissolve. Set aside.
Combine butter and sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk mixture, egg and vanilla; continue beating until well mixed. Add flour, cocoa, baking powder and salt; beat at low speed until well mixed.
Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
Cut cake into squares; sprinkle each serving with powdered sugar.
- Freeze individual portions of this cake for lunches. Wrap in plastic food wrap. Place in individual resealable plastic freezer bags.
- Top cake squares with low-fat whipped topping and fruit.
- Dust dessert plates with cocoa powder and powdered sugar for a gourmet touch.
Variation: Add 1/2 teaspoon ground cinnamon with dry ingredients.
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