One Bowl Mocha Cream Cake ( Cooking Light)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 16
• 2 cups all-purpose flour (about 9 ounces)
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 3/4 cup unsweetened cocoa
• 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
• 2 teaspoons vanilla extract
• 1/3 cup semisweet chocolate morsel
• 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 (such as hershey's lite syrup)

Recipe

• 1 preheat oven to 350°.
• 2 to prepare cake, lightly spoon flour into dry measuring cups; level with a knife. combine flour and next 6 ingredients (through salt) in a large bowl. add mayonnaise and oil; beat with a mixer at low speed until well blended. slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. cool completely in pan on a wire rack.
• 3 to prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. add marshmallow creme; beat with a mixer at low speed until smooth. fold in whipped topping. spread mocha cream over top of cake; drizzle with chocolate syrup. chill until ready to serve.