Cappuccino Cake

Cappuccino Cake

Prep Time 15 min
Cook Time 35 Min
Servings 12
Difficulty Moderate

Ingredients

  • Baking spray with flour
  • CAKE
  • 2 1/4 cups all-purpose flour
  • 2 cups sugar
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1 tbsp. plus 1 1/2 tsps. Medaglia d'Oro® Instant Espresso Coffee
  • 1 1/2 tsps. ground cinnamon
  • 1 1/2 tsps. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup water
  • 3/4 cup plus 1 tablespoon sour cream
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 4 (1 oz.) squares unsweetened baking chocolate
  • FROSTING
  • 1 (3 oz.) pkg. cream cheese
  • 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 2 1/2 cups powdered sugar
  • 2 tbsps. milk
  • 2 1/4 tsps. Medaglia d'Oro® Instant Espresso Coffee
  • 1/2 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 2 (1 oz.) squares unsweetened baking chocolate

Directions

  • Step 1

    HEAT oven to 350ºF. Coat a 13 x 9 x 2-inch baking pan with flour no-stick cooking spray.

  • Step 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.

  • Step 3

    ADD eggs and melted chocolate; beat at medium speed 2 minutes. Pour into prepared pan.

  • Step 4

    BAKE 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack.

  • Step 6

    BEAT cream cheese and shortening at low speed until blended. Add powdered sugar, milk, coffee granules, cinnamon and vanilla. Beat until blended.

  • Step 7

    ADD melted chocolate. Beat at high speed 2 minutes. Frost cake.

FROSTING

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