Mocha Chiffon Cake
1 1/3 cup hot water
1 tablespoon instant coffee 2/3 cup oil
4 whole large eggs
1 teaspoon cream of tartar
2 cups Gold Medal® All Purpose flour
2 cups sugar
1 tablespoon baking powder 1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup cocoa unsweetened powder
DIRECTIONS:
1.Mix hot water with instant coffee.
2.
3.Spray pan with vegetable oil.
4.Place mixture in pan. Put pan in machine. Press SELECT until the number "10" is displayed indicating the Quick bread/Cake cycle. Press START.
5.Check after 1 minute to see if mixture is well blended.
6.Cook until cake cycle stops.
7.Let cool completely.
Carrot Cake
3 large eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon 3/4 cup soft margarine 2 cups sugar
2 cups Gold Medal® All Purpose flour
2 cups or 4 to 5 grated carrots
DIRECTIONS:
1.In order
2.Add flour one cup at a time.
3.Spray pan with vegetable oil.
4.Place mixture in pan. Put pan in machine. Press SELECT until the number "10" is displayed indicating the Quick bread/Cake cycle. Press START.
5.Check after 1 minute to see if mixture is well blended.
6.Cook until cake cycle stops.
7.Let cool completely before cutting.
Cocoa Mocha Icing:
1 tablespoon hot water
1 teaspoon instant coffee
1 tablespoon melted margarine
1 tablespoon unsweetened cocoa powder 3/4 cup sifted powdered sugar
Dissolve coffee into hot water. Add sugar, cocoa, and melted margarine. Stir in additional sugar if necessary for drizzling consistency.
Cream Cheese Icing:
12 ounces cream cheese
1 1/2 teaspoons vanilla extract
6 tablespoons margarine
6 cups of sifted powdered sugar
Beat cream cheese, margarine, and vanilla with an electric mixer on high speed until fluffy. Gradually add 3 cups of powdered sugar. Gradually add 2 3/4 to 3 cups more depending on spreading consistency.
