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Medaglia d'Oro Cappuccino Cake

Ready In: 120 minutes Servings: 12 servings
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Ingredients:

  1. Pillsbury™ Baking Spray with Flour
  2. CAKE
  3. 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  4. 2 cups sugar
  5. 1/4 cup Crisco® All-Vegetable Shortening
  6. 1 tbsp. plus 1 1/2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  7. 1 1/2 teaspoons ground cinnamon
  8. 1 1/2 teaspoons baking powder
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 1 cup water
  12. 3/4 cup plus 1 tablespoon sour cream
  13. 1 teaspoon vanilla extract
  14. 2 large eggs, lightly beaten
  15. 4 (1 oz.) squares unsweetened baking chocolate, melted
  16. FROSTING
  17. 1 (3 oz.) package cream cheese, softened
  18. 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  19. 2 1/2 cups powdered sugar
  20. 2 tablespoons milk
  21. 2 1/4 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  22. 1/2 teaspoon ground cinnamon
  23. 1 teaspoon vanilla extract
  24. 2 (1 oz.) squares unsweetened baking chocolate, melted

Directions:

  1. HEAT oven to 350ºF. Coat a 13 x 9 x 2-inch baking pan with flour no-stick cooking spray.
  2. COMBINE flour, sugar, coffee granules, cinnamon, baking powder, baking soda and salt. Add water, sour cream, shortening and vanilla. Beat at low speed 1 minute.
  3. ADD eggs and melted chocolate; beat at medium speed 2 minutes. Pour into prepared pan.
  4. BAKE 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack.
  5. FROSTING
  6. BEAT cream cheese and shortening at low speed until blended. Add powdered sugar, milk, coffee granules, cinnamon and vanilla. Beat until blended.
  7. ADD melted chocolate. Beat at high speed 2 minutes. Frost cake.

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