Tuesday, June 08, 2010

Mocha Mocha....Mmmm

Here are two new recipes that I've used and/or will be using in the near future. :D The first one is my mom's recipe...yum...! Enjoy!
Layered Mocha Brownie Dessert:
1 box of fudge brownie mix; cooked and cubed
16 oz cool whip-divided
1 3/4 cup milk
4 teaspoons instant coffee
1/4 cup warm water
2 small boxes white chocolate instant pudding
3-4 heath bars crushed
*Mix milk and pudding together
*In a separate bowl mix warm water and instant coffee together
*Slowly mix coffee mixture in with the pudding mixture
*Add 8 oz cool whip to pudding mixture
*In a clear serving bowl create your layers with a layer of brownies on the bottom then a layer of pudding mix then heath bars. Continue this layering effect until your bowl is full ending with a layer of pudding and heath bars. Top everything with 8 oz cool whip and more crushed heath bars then drizzle with caramel topping. Refrigerate for at least an hour and enjoy! This can be made up to one night before your event.
Chocolate Raspberry Mocha Layer Cake (Diary Free)
Serves 10-12
2 cups granulated sugar
3/4 cup vegetable oil
1/4 cup water
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup cocoa
2 cups soy milk
1 tablespoon instant coffee
1/4-1/2 cup raspberry jam
Easy Chocolate Icing:
1/2 cup soy margarine
1/2 cup vegetable shortening
3 cups icing sugar
3/4 cup cocoa
soy milk
Cake Directions:
*Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
*In a separate bowl, mix flour, baking soda, salt, and cocoa.
* Measure out soy milk and stir in instant coffee.
*Add flour mixture gradually to oil and sugar mixture, alternating with soy milk (don't over mix).
*Pour into 2 oiled 9 inch cake pans and bake 40 min. at 350 degrees F.
*When cake is done remove from pans and cool on a wire rack.
*When cake is cool to the touch, spread raspberry jam over one of the layers. top with the second cake and ice with Easy Chocolate Icing. (See Below for directions on how to make the icing.)
Icing Directions:
*Blend margarine and shortening together.
*Gradually add icing sugar and cocoa.
*Thin with soy milk (if needed).