Mocha Ring Cake Recipe
This is the best ever Mocha Ring Cake I have ever tasted! You have landed in the right place. It is most popularly enjoyed as a Dessert. I will look forward to your feedback.
Ingredients
Cake:
1 (18-1/2-oz., 526-g) pkg. yellow cake mix
Eggs
Oil, if required
Water, of which
1 cup (250 ml) is prepared coffee, cooled
6 oz. (170 g) semisweet chocolate, grated or finely chopped
Frosting:
2-1/4 cups (275 g) powdered sugar, sifted
Generous pinch of ground cinnamon
3 to 4 tablespoons hot water
Directions
Grease and flour a 10-inch (25-cm) fluted Bundt or tube pan.
Preheat oven to 350°F (175°C).
To make cake, prepare cake mix with eggs and oil, if required, according to package instructions, adding prepared coffee with enough water to make up amount specified on package.
Fold in half the chocolate.
Turn batter into prepared pan.
Bake 50 to 60 minutes, following package instructions to test doneness.
Cool as indicated on package.
To make frosting, put powdered sugar and cinnamon into a small bowl.
Beat in enough hot water to give a coating consistency.
Pour frosting over cake.
Decorate around bottom edge of cake with remaining chocolate while frosting is soft.
Preheat oven to 350°F (175°C).
To make cake, prepare cake mix with eggs and oil, if required, according to package instructions, adding prepared coffee with enough water to make up amount specified on package.
Fold in half the chocolate.
Turn batter into prepared pan.
Bake 50 to 60 minutes, following package instructions to test doneness.
Cool as indicated on package.
To make frosting, put powdered sugar and cinnamon into a small bowl.
Beat in enough hot water to give a coating consistency.
Pour frosting over cake.
Decorate around bottom edge of cake with remaining chocolate while frosting is soft.
