One-bowl Chocolate Mocha Cream Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 3/4 cup unsweetened cocoa (i used hershey's)
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup reduced-fat mayonnaise
• 3 tablespoons canola oil
• 1 cup hot strong brewed coffee (i used cuban coffee)
• 2 teaspoons vanilla extract
• 1/3 cup semisweet chocolate morsel (i used a combination of hershey's & netsle's)
• cooking spray
• 1/4 cup boiling water
• 1 tablespoon instant coffee granules
• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) container frozen light whipped dessert topping, thawed
• 1/3 cup light chocolate syrup (hershey's lite syrup)
• almonds, toasted and chopped fine

Recipe

• 1 to prepare cake:.
• 2 preheat oven to 350°f.
• 3 combine flour and next 6 ingredients(through salt) in a large bowl.
• 4 add mayonnaise and oil beat with a mixer at low speed until well blended.
• 5 slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.
• 6 stir in chocolate; pour batter into 9x13" baking dish coated with cooking spray.
• 7 bake for 30 minutes or until wooden pick inserted in center comes out clean.
• 8 cool completely in pan on wire rack.
• 9 to prepare mocha cream:.
• 10 combine water and granules in a large bowl stir until granules dissolve.
• 11 add marshmallow creme; beat with a mixer at low speed until smooth.
• 12 fold in whipped topping.
• 13 spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.