Sweet Italian Creamer Chocolate Cake
Made with liquid Sweet Italian Creamer, the creamer is really sweet so there was no need to add alot of additional sugar. Frosted with Mocha Buttercream Frosting…
Sweet Italian Creamer Chocolate Cake
Cake Ingredients
- 1 cup all purpose flour regular or gluten free
- 1/3 cup baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/4 cup light brown sugar
- 1/4 cup cooking oil
- 2/3 cup Italian sweet liquid coffee creamer
- 3 tablespoons boiling water
Cake Directions
- Preheat oven to 350°, spray an 8 inch square cake pan with cooking spray, set aside.
- In a medium mixing bowl mix the eggs, sugar, cooking oil, and coffee creamer until everything is blended.
- Shift together the dry ingredients, add to the wet ingredients, mix and beat everything together.
- Add the boiling water, mix until everything is blended together.
- Pour batter into the prepared cake pan, evenly spread in pan, Bake in the preheated oven for 20-25 minutes, until toothpick inserted in center comes out clean.
- Set on hot pad or cooling rack and cool completely.
- Frost with mocha frosting, cut and serve. Enjoy!
Mocha Frosting Ingredients
- 2 cups powdered sugar
- 3 tablespoons baking cocoa
- 1/4 cup butter or shortening, room temperature softened
- 3 tablespoons sweet coffee creamer or milk
- 1 teaspoon instant espresso coffee powder, dilute with a small amount of water.
- Beat all ingredients together in a medium mixing bowl on medium/high speed until fluffy. Add a few extra drops of creamer or milk if needed to reach desired consistency.
- Spread on cooled cake. Enjoy!
