• 1serving
  • 30minutes
  • 540calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, H
MineralsIodine, Fluorine, Chromium, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package white cake mix

  2. 1/4 cup instant cappuccino coffee powder

  3. 1 tablespoon vegetable oil

  4. 3 egg whites

  5. 1 1/4 cups water

  6. 1 cup shortening

  7. 1 1/2 teaspoons vanilla extract

  8. 4 1/2 cups confectioners' sugar

  9. 4 tablespoons milk

  10. 3/4 cup unsweetened cocoa powder

  11. 1 tablespoon instant coffee powder

  12. 1 cup hot water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

  2. In a large bowl, combine cake mix and 1/4 cup cappuccino. Pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. Mix well, then pour batter into prepared pans.

  3. Bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.

  4. To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners' sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners' sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.

  5. Dissolve the 1 tablespoon instant coffee into 1 cup of hot water. While still warm, pour two tablespoons of the coffee into the frosting mixture. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved. Fill and frost cake.


Send feedback